This coffee is grown by Jairo Arcila, the father of Cofinet’s owners Carlos and Felipe, at Finca Vilazaro. Until recently, Jairo had only focused on producing commercial coffees in volume. After persistent persuasion from his son Felipe, he decided to try his hand at experimental fermentation techniques.
This coffee was carefully handpicked in order to use on the ripest cherries. Once harvested the coffee was then transported the same day to Cofinet’s processing station – La Pradera. This lot was then exposed to a dry anaerobic fermentation of 48 hours; during this fermentation period, tartric acid and lemongrass were added to the anaerobic environment. Later, the coffee was placed on raised beds below 35 degrees Celsius, until the ideal moisture content was achieved.
Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years, Jairo made enough money to purchase his own land, and continues growing coffee to this day.