Colombia

Finca Villarazo

/Behind the story/

We are so thrilled to work again with Senior Jairo Arcila and his sons, Carlos and Felipe Arcila. First time we tried their Castillo White White Fermentation process which amazed us by the riesling wine taste profile, as for the 2nd time we are so honored to showcase their “Caturron variety”. The first of its kind ever landed in Bangkok, Thailand.   Finca Villarazo is one of the 5 farms owned by Senior Jairo Arcila, which is the third generation coffee grower in Quindio, Colombia. Married to 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 Manage, where he continued work for more than 40 years until his retirement in 2019. Using his savings Jairo slowly managed to purchase five additional small farms, first Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. Jairo Arcila has been part of Cofinet from the very beginning. Listening to his son’s expertise in picking practices, sorting and processing of coffee cherries. He has been able to showcase fantastic coffees with amazing profiles of the region, through alternative processing. Now he has 50 people working for him during the harvest season.


/Jairo Arcila Caturron/

Caturron is a very rare and eccentric variety. When we first tasted we were so amazed due to it expressing so many flavor notes not usually found together in one coffee. Caturron is a natural mutation of Caturra, very rare with different shape and taste, larger bean screen size, limited and only exists in Colombia. This process of this coffee start when coffee cherries are hand picked and hand sorted, later placed in tanks, where the coffee is exposed to an anaerobic environment only for 48 hours at 22 degrees Celsius, afterwards cherries are placed inside a freezer at 0 degrees Celsius for 108 hours, then is placed under the shadow to melt for 5-6 hours and later is placed on raised beds for 20 days. Luckily here at PAGA Microroastery, these are the kinds of coffee we love to source, buy and always looking forward to sharing with you.

Caturron is a variety that was discovered recently, when farmers noticed inside Caturra trees that some trees produce unique coffee cherries that resemble Pacamara, except the trees were small like Caturra trees. This discovery led farmers to name this unique lot “Caturron”, for in Spanish, adding the augmentative suffix –ón to a word makes it bigger in size and intensity.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:10-2:20