Colombia Jairo Arcila Tabi Natural

JAIRO ARCILA
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet.
Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires.
Now, during the harvest period, Jairo can provide
jobs to the locals generating an economic impact in the
community. He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

TABI
Tabi is a Colombian coffee variety developed for both quality and resilience. Its name means “good” in the Guambiano language, and it was created by crossing Typica, Bourbon, and Timor to combine classic cup character with greater resistance to leaf rust. In the cup, Tabi is often admired for its sweetness, structure, and clarity, with the potential for vibrant acidity and refined florals when it is grown and processed well. It is a variety that brings together tradition and practicality, which is part of what makes it so compelling.

Being a heavily processed natural coffee, this coffee appears darker in roast than a similar washed coffee. Due to the sugars present in the bean, this coffee can be used to brew a fruity, boozy espresso even though roasted for filter.
We recommend resting this coffee for a minimum of two weeks before brewing to get the best experience.