Jairo Arcila is a prolific coffee producer, having started at a mill in the 70s before buying his first farm in 1987. With a handful of farms himself, two sons operating Cofinet, and his wife running a farm of her own, it’s become more of a dynasty at this point. Over the course of nearly 40 years of producing his own coffee the proof is in the proverbial pudding. For this lot after picking and sorting, the remaining cherries undergo an open-air fermentation for 45 hours before drying on raised beds for 8-12 days. The final cup is funky and bursting with tropical fruits and also some more funk.

Jairo Arcila is a prolific coffee producer, having started at a mill in the 70s before buying his first farm in 1987. With a handful of farms himself, two sons operating Cofinet, and his wife running a farm of her own, it’s become more of a dynasty at this point. Over the course of nearly 40 years of producing his own coffee the proof is in the proverbial pudding. For this lot after picking and sorting, the remaining cherries undergo an open-air fermentation for 45 hours before drying on raised beds for 8-12 days. The final cup is funky and bursting with tropical fruits and also some more funk.