Colombia decaf coffee - Jairo Arcila natural
Varietal – Castillo
Preparation – Natural - Sugarcane decaffeination process
Location – Armenia, Buenos Aires, Quindio
Altitude – 1200-1700 masl
Importer - Cofinet
We are very excited to release this stunning natural coffee decaffeinated coffee using the Colombian sugar-cane method. Tasting notes include red fruits, cherry and molasses.
It might seem like a strange decision to decaffeinate such an amazing coffee but the producers in Colombia wanted to prove that decaf doesn't need to be an inferior product if the process is started with a high cup score coffee. The details provided below are exactly the same as those you might have seen for the non-decaf version of this coffee.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot.
He was fortunate enough to earn money by producing coffee on his farm in addition to working full-time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires.
Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community. He received great insight and expertise from his sons in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools to showcase fantastic coffees with amazing regional profiles.
Harvesting and Processing:
This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature-controlled conditions until the ideal moisture content is achieved.
This decaffeination process is unique. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
This is one of the best decaf coffees we've ever tasted! Flavours include Cherry, raspberry and molasses. This is an amazingly complex washed coffee with wonderful sweetness and a high cup score.
Thanks for sourcing this. I've tried hundreds of decafs since having to give up caffeine for medical reasons and this is one of the most stimulating ones! It's easy to find decent decaf these days but they're usually OK or as good as mediocre caffeinated one. This one is a step beyond that! Well impressed! Tastes great black (espresso or V60).
So far I think this is the best decaf for a v60 that I have tried- the fruit notes really shine, it makes a great pourover. I havnt tried it with espresso yet
I'm really rather impressed with this fruit bomb of a coffee. I particularly love Colombia & Guatemala origin, and natural process so finding this as a decaf is a godsend as I have had to reduce caffeine in my life. This is as good as the El Paraiso decaf you roasted last year. Love it. Do more of this!!
Thank you Horsham for sourcing this and For the Light roast.
This is definately on my Street.
I must be honest, though I know it’s personal preference. I feel this one is like marmite, though I’m not sure if I love or hate it! I was super excited to try this decaf as castillo beans are my fave. It is very fruity, almost overpowering the “coffeeness” to me. As a decaf it is impressive but sadly not for me.