4th Day Coffee Roastery

Colombia Jairo Arcila Natural CM 200g


Whole Bean or Ground

 Carbonic Maceration Coffee:

Carbonic Maceration is a technique adapted from wine-making in which whole grapes are fermented instead of being crushed. The same is true for coffee. Instead of being depulped, the whole cherry is added to the fermentation tank and sealed for the carbonic maceration process. NO ALCOHOL IS INVOLVED IN THE PROCESS.

About the Producer:

Jairo Arcila is a third generation coffee grower in Quindio, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter Racafe as their Mill Manager and continued to work there for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time with Racafe. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. Coffee production was incredibly profitable until 2005, when Jairo noticed a downturn and began converting his farms to grow avocado, banana, plantain, and oranges. With the rise of specialty coffee, Jairo has decided to give growing coffee another chance.

About the Coffee:

This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed inside plastic tanks for 42 hours maintaining temperature at 20 degrees and adding CO2. Later placed on raised beds until 18% moisture content is achieved.

Afterwards, the coffee is placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content.

This microlot is 100% Castillo. This varietal was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to the coffee leaf rust.


Country: Colombia

Producer: Jairo Arcila

Farm: Santa Monica

Process : Natural Carbonic Maceration (CM)

Varietal : 100% Castillo

Harvest : Jan 2020

Altitude : 1400-1450 masl


Taste Notes : Red Fruits, Red Apple, Maple Syrup, Red Berries and Sweet Chocolate.


Roasted on order so you'll get the freshest coffee possible!


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