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TURKISH DELIGHT, ROSE TEA & CANDYFLOSS (LOL, I KNOW RIGHT)
We had this coffee the year before last, I loved it, you loved it (unless you didn’t like rose, then you hated it), I’m not going to re-hash the blurb I wrote last time as I think it’s still valid:
I’m running out of words. I’m sorry.
I feel like recently we’ve been getting in some really great coffees, fancy varietals, processing etc etc. Every time I do a write up I enthuse about it, and it’s genuine, I love what we’ve been shipping. And this is another one, best ever, sweetest most silky brew yet, thermal, sacrificial rituals, fruit this, high score whatever, blah blah blah… But I think I’ve used up all my words and superlative descriptors now. So basically, this coffee, 10/10. Smells amazing, tastes amazing. It’s turkish delight, rose and candyfloss, hits you right in the face with it. If those are your flavours, get this. It’s another silly experimental process, rose fermentation. Roasted light/medium. Similar flavour intensity (rose this time though) as the strawbs lot. I’m brewing as filter, but you wanna make a flat white with this? Ooooofffttt FUUHGEDDABOUTIT you are in for a treat.
P.S., yes I know this is dear, it’s really dear to me as well. Turns out fermenting coffee alongside rose ain’t a cheap thing to do.
THE COFFEE ITSELF
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, Mazatian, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.
Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles