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.
#2143
Colombia Jairo Arcila
Pink Bourbon Ice Natural
Імпортер: CMG
Країна: Колумбія
Фермер: Jairo Arcila
Регіон: Quindio > Armenia
Ферма: Finca Villarazo
Висота: 1400-1450
Середні опади: 1900-2200mm
Середні температури: 18– 30С
Різновид: This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.
Обробка: This coffee was exposed to a dry aerobic fermentation of 24 hours, later placed inside grain pro bags for 50 hours maintaining a temperature below 22 oC. Afterwards, coffee was frozen for 72 hours. Later the coffee was placed on raised beds below 35 oC until ideal moisture content was achieved.
#2147
Colombia Jairo Arcila
NATURAL ANAEROBIC - GEISHA
Імпортер: CMG
Країна: Колумбія
Фермер: Jairo Arcila
Регіон: Quindio > Circasia
Ферма: Castellon
Висота: 1550-2000
Середні опади: 1600-2200mm
Середні температури: 15– 25С
Різновид: Abyssinia, Ethiopia in 1931. Gesha was planted in Panama.
Обробка: This coffee was carefully hand-picked in order to select only the ripest cherries. The cherries were then fermented for 40 hours in an anaerobic environment. Afterwards, the coffee was sundried until ideal moisture content was achieved.