JARIO ARCILA (WASHED PROCESS) COLOMBIA
J A I R O A R C I L A COLOMBIA WASHED PROCESS This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon. TASTING NOTES- JASMINE, NECTARINE, LIME
Available Sizes & Prices
250g: $18.00
500g: $36.00
1kg: $72.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind finer by 2–3 clicks, raise water temp 2–3°C and/or increase contact time slightly; if bitter: grind coarser by 2–3 clicks, lower temp 2–3°C and/or shorten contact time
Brewing Steps
- 1. Bloom with 36g water for 30 seconds
- 2. Pour to 144g by 0:45 (slow steady pour),
- 3. Pour to 288g by 1:15, give one gentle stir at ~1:20, close the Switch to steep and open to drain at ~2:30–2:45
- 4. Total time and serving: total brew/drain ~2:30–2:45. Serve immediately
Pro Tips
- 💡 Best technique for this coffee/method: keep pours gentle and minimal agitation to preserve the jasmine and nectarine aromatics; use the Switch's immersion phase for even extraction then drain cleanly.
- 💡 Key factor for success: precise water temp and repeatable grind—slight temperature or grind tweaks will strongly affect the bright lime note, so adjust in small increments.
Sour → grind slightly finer, raise temp 2–3°C or add 15–30s extra steep. Bitter → grind coarser, lower temp 2–3°C or shorten steep/drain earlier.
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