*NEW SPECIAL RELEASE PEACH MACERATION* Colombia - Jairo Arcila

TASTES LIKE EVERY PEACH EVER

Well, well, if it isn’t ‘mad lad’ Mr Jairo Arcila with another silly fruit maceration lot. We’ve had a bunch of these so far so you might know what to expect. If not, these lots are unlike anything else. The coffee cherry is fermented alongside ripe fruits with extracts of yeasts used in wine making - The result? A coffee that absolutely sings of fruit, in this case peach. There’s no grasping for the flavour on the bag, it hits of peach right away with a toffee finish, unmistakeable. Roasted light/medium, I think something like this works best on filter, but if you enjoy the cup, you could be in for an intense espresso. Make sure to inhale deeply whilst grinding, the smell is amazing.

P.S., This is dearer than my other offerings, you might know I do try hard to keep things accessible, it’s an expensive bean.

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

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peach and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.