Colombia Jairo Arcila Rainbow Decaf
TASTING NOTES Grape Jelly CandyFloral ABOUT THIS COFFEE: Wild! Absolutely not a normal decaf. This coffee from Jairo is made up of several fruit co-fermentation coffees, that has been decaffeinated using the sugarcane (EA) process.This coffee is dominated by fruit notes that taste just like Wonka Grape Sherbet fizz, with other fruit tones and floral aspects unfolding in the cup.
Available Sizes & Prices
250g: $28.00
500g: $50.00
1kg: $99.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: make grind 2–4 clicks finer, increase temp slightly, or extend steep by 15–30s; if bitter: make grind 2–4 clicks coarser, shorten steep by 15–30s, or lower temp
Brewing Steps
- 1. Bloom with 40g water for 30 seconds (fully saturate grounds, gentle swirl or stir once)
- 2. Pour to 225g total by 0:45 (steady, even pour; gently stir once to finish and ensure even saturation)
- 3. Close/leave switch closed to steep until 1:45, then open the switch to drain through the filter (drain should finish ~20–40s); if flow is very slow, lift and settle the filter to release
- 4. Total time ~2:10–2:30. Serve immediately; sip while warm then again after ~1 minute to appreciate grape/ floral sweetness
Pro Tips
- 💡 Use the Switch as an immersion brewer: short bloom + controlled steep accentuates the candy/fruity notes — avoid overlong drain which brings bitterness.
- 💡 Consistency is key: keep grind, pour speed and steep time the same across attempts. A slight (2–3 click) finer grind will increase sweetness and body for this decaf.
Sour → make grind 2–4 clicks finer, increase steep by 15–30s or raise temp to ~94°C. Bitter → make grind 2–4 clicks coarser, shorten steep by 15–30s or drop temp to ~90°C.
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