Colombia Gesha Carbonic Maceration Natural

SUPER SPECIAL RELEASE

4 OZ.

Light Roast

Insane flavors of mango, honeysuckle, very fruit foward with tropical sweetness hints of Hibiscus. This coffee is incredibly special... and expensive. I paid $28/lb. for this and it's truly worth every penny. It is definitely a coffee to savor and it goes without saying that this is meant to be enjoyed as a manual pour over. So get your mustache wax out and your hair up in a man-bun and brew up this delicious Gesha before it's all gone - ONLY 6 BAGS AVAILABLE!

Info
This coffee went through a carefully controlled, multi-stage fermentation and drying process designed to develop its unique and expressive flavor profile: Dry Aerobic Fermentation: Approximately 24 hours, allowing the coffee cherries to begin fermenting naturally in the presence of oxygen. Carbonic Maceration: The coffee is then placed in GrainPro bags for approximately 200 hours at temperatures below 22°C (72°F), with CO₂ added to create a controlled fermentation environment. Drying: After fermentation, the coffee is carefully dried on raised beds at temperatures below 35°C (95°F) until it reaches the ideal moisture level for storage. This combination of controlled fermentation and gentle drying helps create the intense fruit character, complexity, sweetness, and distinctive aromatics that make Jairo Arcila coffees so special..

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia, widely recognized for his innovative approach to coffee processing and his dedication to producing distinctive, fruit-forward specialty coffees.

Jairo began his career in the coffee industry as a Mill Manager at Racafé, one of Colombia’s major coffee exporters. He spent more than 40 years in the company before retiring in 2019, gaining extensive experience in coffee processing, quality, and exportation.

In 1987, Jairo purchased his first farm, Finca La Esmeralda. Over the years, he expanded his family’s coffee production to include six farms in the Armenia region: Santa Mónica, Villarazo, Mazatlán, Maracay, Buenos Aires, and La Esmeralda.

Together with his wife, Luz Helena Salazar, and their sons Carlos and Felipe, co-founders of Cofinet, Jairo has built a remarkable family legacy in specialty coffee. Their work combines generations of traditional coffee-growing knowledge with experimentation and innovation in fermentation and processing.

Jairo and his family are particularly known for exploring alternative fermentation techniques, creating coffees with exceptionally expressive and often tropical, candy-like, and fruit-forward profiles. Their approach has helped demonstrate how careful processing can bring out completely different characteristics from the same coffee varieties.

For coffee lovers, a Jairo Arcila coffee is more than just a cup it is an opportunity to experience the intersection of Colombian tradition, family heritage, experimentation, and modern specialty coffee innovation.