Finca Castellon: ColombiaColombia
Jairo Arcila is coffee producer 40 years ago, he decided to produce specialty coffees due to the constant decrease in price and increase in labor costs, everything increases except for the final coffee price. This brought him to grow Gesha coffee 5 years ago as a way to find other income.
The transition process for producing specialty coffee has been hard due to the resistance to change of the workers as they have been used to produce commercial grade coffees. This process has implied new training, monitoring every step and experiment.
Although this is the first time Jairo participates in a contest in Colombia, he has won some awards in Australia the country where his sons are currently exporting his coffee to.
- Circasia, Quindio
- 1600 -1650 masl
- Gesha - Natural
To produce this Gesha microlot, several Gesha pickings were purchased by Cofinet and transported to Finca La Pradera. These pickings were performed following a strict ripe criteria. After transported to La Pradera (Cofinet headquarters and processing station), cherries are floated in order to even out temperature of all cherries, clean impurities and remove cherries with lower density. After floated cherries were re-handsorted in order to ensure only the best cherries were used. Later cherries were exposed to a dry fermentation of 14 hours, and later dried on raised beds to 10% moisture content. When dried, this lot was stored in grainpro bags for 2.5 months, later milled hand sorted and vacuum packed.