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WATERMELON, CANDY & SHERBET
This is just bananas.
Full disclosure, as fruit goes, I don’t like watermelon, or any melon, can’t stand the stuff. So I wasn’t really that keen on trying this, but I’ve heard a lot about watermelon co-ferments, hearing nothing but good things. So with a bit of trepidation, I got this in to sample and oh my word, it is fantastic. Yes, it does taste like watermelon, but also candy and sherbet and laughter and happiness, so damn sweet and it goes together brilliantly. The smell as well, sweet and tropical, maybe I’ll even try some actual watermelon again. What I’ll say, is if you do like watermelon, you’ll probably love this, and if like me, you don’t like watermelon, you might also love this. Can’t lose, maybe.
It’s roasted light toward medium, I’d suggest filter brews, get that nose right over it whilst brewing. If you like any of our Bermudez stuff, then this will be for you. I don’t have a lot of this, once it’s gone it’s gone. Enjoy and tell your best mates, Joel.
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. Cheers, Joel.
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