| Size | 200g |
|---|---|
| Origin | Colombia |
| Region | Armenia, Quindio |
| Producer | Jairo Arcila |
| Farm | Santa Monica |
| Altitude | 1400 – 1500 m |
| Harvest | 2022 |
| Process | Natural |
| Fermentation | 48h, Anaerobic, Mandarin skin infused |
| Tasting notes | panela, orange blosoom, Tangerine |
| Score | 88 |
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Description
The Producer
Jairo Arcila is a third generation coffee farmer from Quindío, 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 the second largest exporter in Colombia, working as 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 batch of Caturra. He was lucky enough to earn money growing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to buy five more farms. After Esmeralda he came Villarazo, Mazatlán, Santa Mónica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo is able to provide work for the locals, generating an economic impact in the community.
He received great insight and experience from his children in picking, grading and processing their coffees. This knowledge has empowered Jairo and given him the tools to showcase fantastic coffees with amazing profiles of the region.
The Coffee
This lot was exposed to a dry anaerobic fermentation of 48 hours, during this fermentation de-hydrated mandarin skin was added to the anaerobic environment. Later the coffee was placed on raised beds mixed with de-hydrated mandarin skin below 35C until ideal moisture content was achieved.
This microlot is 100% Castle. This variety was developed by the National Federation of Coffee Growers. It is more productive than Caturra and resistant to coffee leaf rust.
For us at Coffee Lovers Roasters, this coffee is a wonderful sample of everything that is happening in the world of coffee and we let our customers judge and decide if this type of infused fermentation is worth it.
At Coffee Lovers Roasters we are really enjoying Jairo’s experiments, we already did it with the forceful Pink Bourbon Honey infused with tartaric acid and cinnamon and this Anaerobic Caturra with Mandarin will not leave you indifferent due to its delicate aroma and elegance.