Jairo Arcilla - Ice Fermentation | Colombia

• Tasting Notes:Dashi, Fruit Punch, Effervescent
• Varietal(s): Pink Bourbon
• Processing: Dry Aerobic Fermentation / Ice Fermentation
• Altitude: 1400 - 1450 masl
• Farm(ers): Jairo Arcila
• Region: Quindio, Colombia - Villarazo Farm

Backstory

Jairo Arcila has worked in the coffee production industry for the majority of his adult life. He began his career in one of Colombia’s largest exporters - working there for 40 years before retiring in 2019. Arcila purchased his first farm in 1987, Finca La Esmeralda, where he started planting the Caturra varietal. His endeavors in growing, producing and exporting coffee were lucrative enough for him to purchase five additional farms over the years. Unfortunately, in 2005 there was a downturn in coffee production that led Arcila to step away from growing coffee. He converted his farms so that he could grow more profitable crops such as avocados, bananas, plantains and oranges.

The emergence of specialty coffee allowed Arcila to start anew and begin coffee production once again. With the help and forward thinking of his sons, Carlos and Felipe Arcila, the family developed Cofinet. This new business moved Arcila into producing exotic and experimental coffees. The Arcila family is currently producing coffee with unique processes such as ice fermentation and honey processed with tartaric acid. These experimental processes give the resulting coffee beautifully pungent aromas and luscious flavors.

This pink bourbon varietal goes through a dry aerobic fermentation for 24 hours before being placed in grain pro bags. The coffee maintains a temperature lower than 22 degrees Celsius and is then frozen for 72 hours. It is then placed on raised beds and held below 35 degrees Celsius until ideal moisture content is reached for the beans. The fermentation process gives this coffee a uniquely sweet and savory flavor, reminiscent of teriyaki or tamarindo.