We are very excited to introduce three new Arcila Family coffees from Quindío, Colombia, showcasing the innovation and expertise of Carlos and Jairo Arcila in crafting exceptional specialty coffees.
Jairo Castillo – Peach
This coffee was grown by Jairo Arcila at the farm Santa Mónica. This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation period, peaches were added to the anaerobic environment. The coffee was then gently washed and placed on raised beds below 35oC until ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
Cup score: 88.5
Process: Washed Peach Castillo
Taste Notes: Ripe peaches, vanilla, nectarine, brown sugar
Origin: Armenia, Quindio/Santa Mónica
Altitude: 1450-1500
Jairo Castillo – Banana
This coffee is harvested following strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Then, coffee cherries are packaged in GrainPro bags and transported to our processing centre, La Pradera. Upon arrival at La Pradera, the cherries undergo a meticulous quality control process, including hand-sorting and flotation, to remove any low-density, underripe, or defective cherries.
Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, bananas and wine yeast are added. The bananas transfer their creamy sweetness and tropical fruit complexity to the coffee, while the wine yeast enhances the fermentation process, producing aromatic compounds that add depth and richness. This combination creates a vibrant and layered flavour profile, with notes of ripe banana, caramelised sweetness, and subtle wine-like undertones.
Cup score: 88.5
Process: Washed Wine Yeast & Banana
Taste Notes: Ripe bananas, caramel crumble, vanilla, chocolate
Origin: Armenia, Quindio
Altitude: 1450-1500
These two microlots highlight Jairo’s experimental approach, precise fermentation, and controlled drying - pushing the boundaries of Colombian coffee innovation.
Carlos Gesha
This coffee was grown by Carlos Arcila at the farm Castellon. This coffee was carefully hand-picked in order to select only the ripest cherries. The cherries were then fermented for 40 hours in an anaerobic environment. Afterwards, the coffee was sun-dried until ideal moisture content was achieved.
This microlot is 100% Gesha. This varietal was first discovered in Abyssinia, Ethiopia in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005.
Cup score: 88.75
Process: Natural Anaerobic
Taste Notes: Raspberry, molasses, lemongrass, red apple, lime
Origin: Circasia, Quindio/Castellon
Altitude: 1550-2000
This microlot is a testament to Carlos’s meticulous farming and processing, reflecting his dedication to quality and environmental restoration.
Meet the Producers
Jairo Arcila is a third-generation coffee grower from Quindío. He spent over 40 years as Mill Manager at one of Colombia’s largest exporters before retiring in 2019. Jairo refined his picking, sorting, and processing methods, and began cultivating exotic varieties like Pink Bourbon, Java, Papayo, and Gesha.
Carlos Arcila is also a third-generation farmer and owns Castellon Farm. A trained landscape gardener, he restored the farm’s soil, revived its natural spring, and created a biodiverse haven of native trees and flowers. After years in commercial coffee, Carlos shifted to specialty Gesha production, ensuring perfectly ripe cherries and sustainable profitability.
Together, these coffees embody the Arcila family’s passion, innovation, and commitment to producing world-class Colombian coffees.