Jairo Arcila Fall Series Collection

We don’t mind being your hub for extraordinary and elegant flavours. When we first considered bringing in Jairo Arcila’s coffees last year, we had no idea they would become our most requested offerings.

We took a leap of faith, introducing them to Toronto without knowing how the market would react. Today, they’re not only one of our top sellers in Canada but are also celebrated worldwide. Their complexity pairs seamlessly with our team’s holistic approach to coffee and roasting—together, bringing out the very best these coffees have to offer.

This exceptional collaboration between Jairo and évery promises an unforgettable tasting experience.

We want to do something fun, and so we’re launching Jairo Arcila Fall Signature Collection, featuring two unique profiles:

A honey-processed Pink Bourbon, anaerobically fermented with rose tea
A washed Castillo, anaerobically fermented with green apple

For this lot, only the ripest cherries were harvested. The cherries are transported to Cofinet’s La Pradera processing center in grain pro bags or special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining Cofinet’s commitment to environmentally friendly practices. Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, smashed roses are added. Smashed roses contribute to the delicate profile with their natural components. Their intense floral essence creates a structure and depth reminiscent of rose tea.

Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body. The pulped cherries are then spread out in Cofinet’s elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mould. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%.