Kolumbie Jairo Arcila
Code: 2501/100Product detailed description
Roaster’s Comment:
“The Arcila family has already brought us several fascinating coffees, and when they sent me a sample of this infusion, I was genuinely pleasantly surprised. It’s a ‘different kind of coffee’, but for anyone looking to enjoy something experimental and exciting, it’s absolutely phenomenal. Infused coffees are quite popular in Colombia, but this coffee proves they can also be done with true quality — and what awaits you in the cup is a real experience!”
Country: Colombia
Region: Quindío
Producer: Jairo Arcila
Variety: 100% Arabica Pink Bourbon
Processing: Honey Infusion
Altitude: 1700–1900 MASL
Harvest: March 2026
Flavor Profile: Lychee, Mango, Strawberries & Cream
Recommended for: Filter brewing
Jairo Arcila and Buenos Aires Farm
Jairo Arcila is a third-generation coffee grower from the Quindío region of Colombia. Together with his wife, Luz Helena Salazar (whose excellent decaf we also feature), he has two sons, Carlos and Felipe. Jairo’s first job was with Colombia’s second-largest coffee exporter, where he worked as a mill manager for more than 40 years until retiring in 2019.
Jairo purchased his first coffee farm, Finca La Esmeralda, in 1987, where he planted his first Caturra lot. By combining his full-time job with coffee farming, he gradually managed to save enough money to purchase five additional farms. After La Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay, and finally Buenos Aires. During harvest season, Jairo provides employment for many local people, creating a significant positive economic impact on the surrounding community. Besides coffee, he also grows mandarins, oranges, and bananas on his farms.
Transition to Specialty Coffee
Jairo’s sons have been a great source of support and guidance, and today they are considered experts in specialty coffee production. With their help, Jairo significantly improved his harvesting, sorting, and processing methods. They also introduced him to cultivating exotic coffee varieties. Today, he successfully grows varieties such as Pink Bourbon, Java, Papayo, and Gesha on his farms. Their knowledge and mentorship have given Jairo the tools needed to produce outstanding coffees with remarkable flavor profiles.
Unique Lychee Fermentation
This particular lot was grown by Jairo at the Buenos Aires farm and consists entirely of the Pink Bourbon variety. The origin of this variety is still under research, but it is believed to be a mutation discovered at 2,100 MASL in the San Adolfo area of the Huila region.
The coffee underwent a highly specific processing method:
- Anaerobic fermentation: Whole coffee cherries (including the skin) were subjected to dry anaerobic fermentation for 72 hours.
- Lychee addition: During this fermentation stage, lychee fruit and special wine yeast were added to the tanks, giving the coffee its unmistakable flavor profile.
- Drying: The cherries were then depulped while leaving the mucilage intact (so-called “honey” processing), and the beans were dried on raised African beds until they reached the ideal moisture content.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Full-bodied coffee, Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Kolumbie |
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