Jairo Arcila

High above Armenia in Quindio, on the slopes of Santa Mónica, Jairo Arcila’s Caturra grows between 1800 and 2000 MASL. At this altitude, cherries mature slowly, concentrating sugars and building layered complexity.

Fully washed processing keeps the cup precise and vibrant, allowing structure and sweetness to sit side by side.

In the cup, it opens with blackberries. Deep. Slightly wild. Brown spice notes weave through the mid palate, think cinnamon and clove warmth rather than sharp heat. Cacao nibs bring a dry, chocolate edge, while a flash of tangerine lifts the finish with gentle citrus brightness.

Complex but balanced. Fruit forward with spice and cocoa depth. A Colombian that feels refined, energetic and quietly memorable.

Tastes Like: Brown spices, blackberries, cacao nibs, tangerine

Different coffees, different outcomes. We shape each roast curve to suit how the coffee will be brewed and what we want in the cup. Espresso needs structure and weight. Filter rewards clarity and precision. Same raw coffee, handled differently to get the best out of it.

Built on a steady, controlled roast curve with a longer development phase to create body, sweetness, and depth. Balanced and full, with softened acidity and a clean, consistent finish. Designed for espresso, but equally at home on filter and used for both. Same coffee, just a different expression.

Built on a lighter, faster roast curve with shorter development to retain clarity and structure. Brighter, more expressive, with higher acidity and a cleaner finish. Designed for filter brewing where detail and separation matter.