This delicious coffee was grown by Jairo Arcila on the Villarazo farm. The coffee cherries were subjected to natural fermentation for 24 hours and then placed in Grainpro bags for 50 hours at a temperature below 22°C. Then all the cherries were placed on raised beds until a moisture content of 11% was achieved. This microlot is 100% Castillo. This variety was developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
 Jairo Arcila is an innovative coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children, Carlos and Felipe Arcila, who are the co-founders of Cofinet. We were lucky enough to have Carlos and Felipe in our workshop to chat and taste. Jairo’s first job was as a Plant Manager for over 40 years, until his retirement in 2019, when he became Colombia’s second largest exporter. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987, where he planted his first Caturra. He was lucky enough to earn money by producing coffee on his farm in addition to working full-time. Jairo gradually managed to buy five more farms using his savings. After Esmeralda, came Villarazo, Mazatlan, Santa Mónica, Maracay and then Buenos Aires. Now, during the harvest season, Jairo is able to create economic impact in the community by providing employment for the locals. He received great help from his sons in picking, sorting and processing his coffees. This family bond strengthened Jairo and gave him the motivation to showcase the great coffees of the region.
 On the nose: Red fruit salad, caramel, light cardamom
 On the palate: Blackcurrant, cocoa, lime, super complex
 Country: Colombia
 Region: Armenia, Quindio
 Farm: Villarazo
 Producer: Jairo Arcila
 Processing Technique: Natural + Double Fermentation
 Altitude: 1400 - 1450 masl
 Harvest Year: 2024
 Variety: Castillo
 Cupping Score: 88.5
 Roasting Profile: Filter
 Degassing: 10-15 days from the roasting date.
 DiFluid Omni Agtron:
 Brewing Recipe (Origami Dripper)
 Ratio: 15:240
 Temperature: 93°C
 Grinding Level: 16 Clicks (Comandante)
 Filter Paper: Cafec Traditional
 Fall: 60-120-140
 Total Time: 2:30