Jairo Arcila, EF2 - Colombia

Sale price Price $18.00 Regular price

Technical Notes
  • Farm(ers): Jairo Arcila
  • Region: Quindío, Colombia
  • Varietal(s):  Castillo
  • Processing:  Natural
  • Altitude:  2000-2200 masl
  • Tasting Notes: Strawberry-Kiwi,  Hard Candy,  Fermented


Why Do We Love This Coffee?
The Castillo Natural EF2 was exposed to a 24 hours dry aerobic fermentation before being placed in sealed bags for another 50 hours (held at a constant 22°C).  After this, the whole cherries were dried on raised beds until ideal internal moisture was achieved.  This processing is exacting and multi-faceted, but the payoff is well worth it!  
This coffee has intense sweetness, complex tropical fruit notes, and its extended fermentation brings complexity and vibrance. Every sip is a new impression of the coffee’s personality! The discipline in experimental processing from Jairo Arcila and Finca Santa Mónica has produced another superb coffee. 

Why Do We Work With This Producer?
Jairo Arcila 
Jairo Arcila has worked in the coffee production industry for the majority of his adult life. He began his career in one of Colombias 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.
Roasting Notes 
  •  Length of Roast - 10:25

  •  Drying Stage Percentage - 42.08% (4:23)

  •  Maillard Stage Percentage - 40% (4:10)

  •  Development Stage Percentage - 17.92% (1:52)

  •  Color Readings (Agtron Gourmet scale)

          • Exterior - 66
          • Interior - 70
          • Spread - 4