Colombia Jairo Arcila

 Colombia Jairo Arcila

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.


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.


Colombia Jairo Arcila


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.