JARIO ARCILA (COLOMBIA) WASHED 250g
J A I R O A R C I L A COLOMBIA WASHED PROCESS Produced by Jario Arcila. This coffee is harvested following strict ripeness criteria. Floated and hand sorted to remove any defects. Cherries were then exposed to a 30 hour underwater fermentation before being pulped. The parchment was then gently washed and then dried in a temperature controlled conditions until ideal moisture levels are achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais Brasil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon. TASTING NOTES- SUGAR CANE, WHITE CHOCOLATE, STONE FRUITS AND 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 1–2 clicks, increase steep time by 15–30s or raise temperature by 2–3°C; if bitter: grind coarser by 1–2 clicks, shorten steep/drawdown time or lower temperature by 2–3°C
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. Pour to 240g total by 1:30 (pour gently in pulses to fully saturate grounds)
- 3. Close the Switch and steep until 2:30–3:00, then open to draw down (drawdown ~30–45s)
- 4. Total time ~3:00–3:30; serve immediately
Pro Tips
- 💡 After bloom, give one gentle stir or swirl to equalize extraction; pulsed pouring helps emphasize stone-fruit and sugar-cane sweetness
- 💡 Key factor: consistent grind and stable temperature; control drawdown time to avoid overextraction (bitterness)
Sour → grind finer by 1–2 clicks, increase steep time by 15–30s or raise temp to ~94°C. Bitter → grind coarser by 1–2 clicks, shorten steep/drawdown time, or lower temp to ~90–92°C; reduce dose slightly if needed.
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