Jairo Arcila Chiroso Bourbon Natural

TASTING NOTES

Raspberry - Red Fruits - Orange Peel - Cacao

When cupping coffees in Colombia earlier this year, this Chiroso from Jairo absolutely jumped off the table and we knew we had to share it.

VARIETAL Chiroso Bourbon

PROCESS Natural

ALTITUDE 1700 m.a.s.l.

PRODUCER Jairo Arcila Buenos Aires

ORIGIN Quindio, Colombia

ROAST Filter

Size

Grind

Pickup available at The Roastery

Usually ready in 24 hours

meet the producer

Jairo Arcila

We've worked with coffees from Jairo and the Arcila family for years, drawn to their relentless experimentation and consistently distinctive cup profiles. Our relationship took us to Colombia to see their farms and processing first-hand

read their story

the process

Natural

Selective Harvest

Under Jairos guidance, only the ripest cherries are selectively picked at Buenos aires before being hand-sorted to remove underripe, overripe or defective fruit

Float & Sort

The cherries are floated in water to remove low-density fruit and foreign material, followed by a second meticulous hand-sort

45-Hour Aerobic Fermentation

Whole cherries undergo a controlled 45-hour aerobic fermentation, developing complexity while preserving the coffee's intrinsic character.

Greenhouse Drying

The cherries are spread in thin layers on raised beds inside temperature-controlled greenhouses, where they are regularly turned to ensure slow, even drying. Temperatures are maintained between 20–38°C, with a final moisture target of 9.5–11%

why we chose this coffee

Focused+ Funky, Vivid+ Juicy; this coffee delivers!

Meeting Jairo and spending time on his farms gave us a much clearer understanding of the work behind these coffees. Seeing the way he approaches picking, fermentation and drying in person made it obvious how deliberate each stage is, and how much attention goes into maintaining consistency from lot to lot.

Jairo Arcila Chiroso Bourbon Natural

Jairo Arcila

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