Colombia Jairo Arcila Filter

A clean, sweet brew. Flavours of rockmelon and choc-orange lead to a silky vanilla malt finish.


per 250g

  • Info

    Producer Jairo Arcila grows 100% Catimor at Finca Mazatlan. Developed by the Costa Rica Coffee Institute, the leaf rust resistant Catimor (also known as Costa Rica 95) is a hybrid of the Timor hybrid and Caturra varieties. The ripest cherries are carefully handpicked and, once sorted for defects, exposed to a dry anaerobic fermentation for 18 hours at the La Pradera washing station. Traditionally, anaerobic fermentation uses water (and a sealed, oxygen free environment) to wash and separate the bean from the mucilage. With this lot exposed to a dry fermentation, the process is carefully monitored and maintained to avoid unwanted over fermentation.

    With the the majority of the mucilage left intact, the coffee is dried on raised beds, helping produce the complex acidity and sweetness found in this espresso. While the coffee is grown at Finca Mazatlan, processing is completed at La Pradera washing station. La Pradera features four large concrete patios with sliding roofs, providing the ability to control the weather and the amount of heat the coffee absorbs daily. The initial drying stage takes place on these patios, and the second stage takes place on raised beds. During this second stage, the fermentation time is often extended by placing cherries on the lower beds where they receive less natural light. Towards the end, the lots are moved onto higher beds to reach the desired moisture content.

  • Technical Details
    • Producer: Jairo Arcila
    • Farm: Finca Mazatlan
    • Washing Station: La Pradera
    • Processing: Honey
    • Varieties: Catimor
    • Harvest: 2018-2019
    • Altitude: 1400 - 1450 masl
    • Region: Circasia, Quindio

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