JAIRO ARCILA, Natural Tabi Carbonic Maceration
JAIRO ARCILA, Natural Tabi Carbonic Maceration

JAIRO ARCILA, Natural Tabi Carbonic Maceration

Regular price £14.50 Unit price  per 

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Jairo and his sons have become well known for their forward thinking approach to coffee processing and this lot is crazy complex and tropical. We taste mango, peach and wine gums.

PREPARATION: Natural, Carbonic Maceration
LOCATION: Finca Villarazo, Quindío, Colombia
ALTITUDE: 1,450 - 1,500 masl
PRICE PAID: £14.14/kg

Jairo Arcila is a third generation coffee grower from Quindío Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe, both of whom are now experts in producing Specialty Coffee.

For over 40 years, Jairo worked as a mill manager for Colombia’s second largest exporter until his retirement in 2019. He purchased his first coffee farm, Finca La Esmeralda, in 1987 and managed to earn a supplemental income alongside his full-time job. Using his savings, Jairo slowly managed to purchase five additional farms and during harvest time is able to provide a number of jobs to locals, having a significant economic impact on their community.

With the help of his sons, Jairo has greatly improved the picking, sorting, and processing of his coffees and also now grows exotic varieties like Pink Bourbon, Java, Papayo and Gesha across all his farms. Tabi, meaning “good” in the native Colombian Guambiano dialect, is a cultivar which was released in 1961 by Colombia’s Coffee Research Institute, CENICAFE. This hybrid was developed by crossing Typica, Bourbon and the Timor Hybrid and is highly resistant to leaf rust, but also displays the good cup quality characteristics of its Bourbon and Typica parents.

This lot was rested for 24 hours after picking to allow the fermentation to begin. The cherries were then placed in sealed tanks for 48 hours with CO2 added to create an anoxic environment. After this period of carbonic maceration the coffee was dried slowly on raised beds and the temperature was monitored to ensure it was kept below 35º celcius. Excessive high temperatures during drying can be detrimental to the quality and longevity of coffee.