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Jairo Arcila [Red Fruits]

Jairo Arcila is a third-generation coffee producer from Quindío, Colombia. He began making his mark on the coffee industry with innovative fermentation methods. As the patriarch of the Arcila family, he is the father of Felipe and Carlos Arcila, owners of Cofinet, as well as family farms like Jardines del Eden. Today, he owns five other farms: Villarazo, Mazatlan, Santa Monica, Maracay, and Buenos Aires. Each of these family properties contributes to Arcila's coffee legacy.

Let's delve into Jairo's story, his cultivation and fermentation techniques, while discovering the exceptional quality of his coffees through his [Red Fruits] lot.

The Quindío region in Colombia is among the country's most significant coffee-growing areas. Its ideal climate, characterized by moderate temperatures, high altitude, and appropriate rainfall, fosters coffee cultivation. Quindío coffees are renowned for their complex flavor profiles, balanced acidity, and distinct aromas.

The lot we are discussing, Jairo Arcila [Red Fruits], comes from Santa Monica farm, Jairo's largest property, spanning 50 hectares. Santa Monica cultivates Castillo, Caturra, Gesha, Pink Bourbon, Tabi, Papayo, Red Bourbon, as well as various fruits and vegetables, forming a diverse ecosystem.

In pursuit of excellence

For several years, Jairo Arcila has been innovating in coffee fermentation. He incorporates wine yeasts and dried fruits. For our lot, the process involves 72 hours of dry anaerobic fermentation with the addition of ripe red fruits such as pomegranate, cherry, and strawberry. Combined with wine yeast, this creates a unique aromatic complexity. The depulped cherries rest on raised beds with the fruits until the ideal moisture content is achieved. This results in an exceptional micro-lot, composed entirely of the Castillo variety.

The fermentation process utilizing wine yeast represents a true fusion of tradition and science. The introduction of Saccharomyces cerevisiae strains, commonly employed in winemaking and brewing, initiates a series of complex biochemical reactions. The yeast metabolizes the sugars present in the green coffee beans, producing alcohol and carbon dioxide. These transformations influence the biochemical changes within the beans.

Naturally occurring enzymes in the green coffee beans come into play during fermentation, breaking down complex compounds. The interaction between the yeast, enzymes, and compounds within the beans creates new flavor compounds, contributing to a unique flavor profile. Fruity, floral notes, or even wine-like nuances, can then emerge, also influencing the coffee's overall acidity.

Redefining the sensory experience

By harmonizing multi-generational expertise with innovative fermentation methods, Jairo Arcila crafts exceptional coffees. His Santa Monica farm and other family properties are living examples of Quindío's rich coffee heritage.

The [Red Fruits] lot thus offers a unique sensory experience, unveiling sweet and tart notes of raspberry, strawberry, and blackberry in the cup.

Jairo Arcila's approach might be perceived as disconcerting, or even unfavorable, by coffee purists. These purists believe that infused coffees or those with added yeasts are altered and lack overall transparency. We aim to challenge these preconceptions and promote innovation within the specialty coffee world. For us, infused coffees offer a fascinating gateway into the world of specialty coffee. They have the advantage of clearly revealing specific flavors. Infused coffees allow consumers to better grasp the nuanced notes that emerge in the cup.

At Tanat, our ambition is to highlight infused coffees, meticulously harvested by passionate professionals, with deep respect for the environment and the coffee itself. These coffees enrich the coffee scene for both novices and connoisseurs. They capture the essence of a constantly evolving movement, which we are proud to share with you.