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Jairo is truly a champion of Colombian coffee and a pioneer in the industry. With over 40 years of experience in coffee production, Jairo has redefined what it means to produce high-quality coffee. Through his enterprising spirit, he has established multiple coffee farms and demonstrated a mastery of fermentation methods. Jairo's sons, Felipe and Carlos, are equally as impressive and have taken on their father's legacy with pride, launching Cofinet.
The discovery of the Aruzi variety in Inza, Cauca, highlights the ongoing exploration and development within the coffee industry. It's fascinating how this variety, with its higher yield and resistance, has the potential to revolutionize coffee farming in the region. The connection to the Ethiopian Bourbon Aruzi adds an intriguing dimension to its genetic background, further emphasizing the global nature of coffee cultivation and its rich diversity.
We taste notes of Mango, Cinnamon Sugar, Super Juicy.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.38
Extraction: 20.20%We recommend a continuous pour. This coffee can choke up, but try to keep below three minutes.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
