Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. 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. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires.

Tasting Notes:

Sweet, floral lychee bursts, cacao powder

Filter Brewing Parameters – V60

Dose: 15 gm
Yield: 225 gm
Time: 2:40 min
Temp: 95 deg

Process:

Fermentation is a chemical reaction that uses enzymes to break substances down into simpler ones. Typically – as mostly in the case of anaerobic fermentation – it requires a total absence of oxygen and the presence of yeast or bacteria, sugar, and heat. Yeast application (also referred to as yeast inoculation) is the processing method that is perhaps most directly influenced by winemaking. Humans have been using yeast to ferment food and drink for thousands of years.  Under the right conditions, certain yeasts will grow directly on the skin of coffee cherries. However, it’s important to differentiate between spontaneous (wild) fermentation and commercial inoculation. 

Facts: