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Jairo Arcila Santa Monica - Colombia

Jairo Arcila Santa Monica - Colombia

Regular price
$12.00
Sale price
$12.00
Tax included.
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Grown at Finca Buenos Aires by Jairo Arcila, married to Luz Helena Salazar, they had two children; Carlos and Felipe Arcila, the co-founders of Cofinet and importers of this coffee. Jairo bought his first coffee farm, Finca Esmeralda in 1987, where he planted his first lot of Caturra. Using his income from producing coffee while also working full time as Mill Manager at the second-largest exporter Racafe, Jairo slowly managed to purchase five additional farms. Villarozo, Mazatlan, Santa Monica, Maracay, and finally Buenos Aires. 


Jairo was doing well working in coffee until 2005, when he noticed a downfall in the sustainability of coffee, and he began converting his farms to other fruit crops, with the rise of specialty coffee however, he decided to give coffee another chance. Leasing his brother’s farm he planted Gesha trees, becoming one of two farmers to grow the variety in the region at the time. Following the success of this crop he planted more exotic varietals, and using his sons’ expertise in picking, sorting, and processing coffee cherries he has been hugely successful, able to produce many amazing coffees across multiple farms, of many varietals. 


This particular coffee, grown at Finca Buenos Aires is made up entirely of Castillo varietal, carefully handpicked, dry aerobic fermented for 24 hours, then anaerobic fermented in grain pro bags for another 30 hours, achieving consistent fermentation temperature by submerging the bags in water tanks. Later, the coffee is placed on raised beds until 18% moisture content is achieved, then placed in grain pros for 50 hours, and finally left to dry on raised beds again to a moisture content of 10.5%.


This particular coffee, grown at Finca Santa Monica is a honey processed caturra, just like our coffee produced by Norbey Quimbayo. This coffee was carefully hand-picked in order to use only the ripest cherries, allowed to begin dry aerobic fermentation for 18 hours before being pulped and sun-dried on raised beds with the mucilage on. We’re very excited about its notes of stewed peach, pear, and vanilla. It is available roasted for espresso.