Colombia Jairo Arcila Ice Process

Where in the world?

What’s the story?

We’ve managed to get our hands on a single sack of a rare and experimental microlot from Cofinet. Something unlike anything we’ve seen (or tasted) in over 12 years of roasting and we’re beyond excited to bring it to you.
This lot is a Pink Bourbon variety grown at Villarazo in Armenia, Quindío, Colombia, and it’s undergone a revolutionary processing method developed by none other than Jairo Arcila himself.

The beauty of this coffee is how there is so much fruit and so much sweetness at the same time. You know how biting into a toffee apple is fruity and caramelly simultaneously? It’s like that except imagine it’s a toffee orange instead of a toffee apple! Sweet Seville orange on the first slurp eases into a succulent pineapple note, with a long finish that maintains the pineapple, alongside sugary strawberry sweetness. There is also a fabulous white wine acidity, with that excellent balance of fruity acidity and syrupy body. As such it makes a dangerously delicious cold brew and as an espresso the caramel flavours and syrup feel are elevated.

🧊 Ice Fermentation Process

It starts with 24 hours of anaerobic fermentation, which brings out intense sweet and fruity notes. Then the coffee is sealed in GrainPro bags for 50 hours, kept below 22°C as fermentation continues. After that, the coffee is frozen for 72 hours, locking in unique flavour compounds, and then slowly thawed and dried on raised beds at temps below 35°C until the perfect moisture level is reached.
The result? A cup that’s bursting with complexity and clarity. A unique and truly special coffee.

🚜 About the Producer: Jairo Arcila

Jairo is a third-generation coffee grower from Quindío, Colombia, with over 40 years of experience. After managing one of Colombia’s largest coffee mills for decades, he turned his attention to his own farms, starting with Finca La Esmeralda in 1987. Today, he runs six farms and specializes in exotic varieties like Pink Bourbon, Java, Papayo, and Gesha.

Under the guidance of his sons, Carlos and Felipe (co-founders of Cofinet), Jairo has pushed the boundaries of coffee processing, combining traditional expertise with cutting-edge innovation.
His farms are also home to mandarin, orange, plantain, and banana crops, supporting the local economy and providing seasonal jobs that benefit the surrounding community.

A microlot like this doesn’t come around often and once it’s gone, it’s gone. We’re honored to roast and share it with you.