Red Bourbon, Jairo Arcila, Colombia
Region: Armenia, Quindio
Farm: Finca Villarazo
Producer: Jairo Arcila
Variety: Red Bourbon, exotic microlot
Process: Natural EF1
Altitude: 1.400 - 1.450 masl
Cupping score: 88.5
CUPPING NOTES: Green grapes, White chocolate, Winey, Orange.
Complex and juicy.
Bourbon coffee beans are considered among the best in the world of specialty coffee. This Red Bourbon varietal has a much higher yield than Gesha and a unique cup profile that is characterised by its high sweetness and gentle brightness.
Every coffee has a story, a journey, many of them involving small family farms in some of the most remote regions of the world. Wonderful coffees come from wonderful people.
Today, this coffee takes you to Finca Villarazo, located in Armenia, Quindío, part of the coffee triangle. The Coffee Triangle, sometimes referred to as “Coffee Axis” and known locally as Eje Cafetero, located in some of the greenest, most charming landscape you’re likely to come across, is famous for growing and producing the majority of Colombian coffee, often considered the best in the world. It’s also simply an amazing place to visit - believe me, I've been there :).
Meet the farmer
Jairo Arcila is a third-generation coffee grower, married to Luz Helena Salazar and the father of Carlos and Felipe Arcila, the co-founders of Cofinet (our partner that produces, sources and exports specialty coffee to the rest of the world while also representing and supporting many Colombian Specialty coffee growers, with the aim to create sustainable, ethical and long-term direct relationships between farmers at origin and roasters around the world).
Jairo Arcila has been a part of Cofinet from the very beginning. Listening to his sons’ expertise in picking practices, sorting and processing of coffee cherries.
Jairo’s first job was at Colombia’s second-largest exporter as their Mill Manager, where he continued to work for more than 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This particular coffee marks the first harvest of Jairo's Red Bourbon lot at Finca Villarazo. After planting Gesha 4 years ago, he was recommended by one of his dearest friends to experiment growing Red Bourbon, which has a higher yield than Gesha and a unique cup profile characterized by its high sweetness.
Only the ripest cherries were picked and transported the same day to La Pradera, Cofinet’s processing station to be processed using Cofinet’s special EF1 (extended fermentation) natural processing protocol.
This stunning lot was exposed to a dry anaerobic fermentation of 48 hours. The coffee was then placed inside grain pro bags for 30 hours, maintaining temperatures below 22 degrees Celsius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees Celsius until the ideal moisture content was achieved.