Free U.S. Shipping on Orders Over $40
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.
Well-dialed cups of Calagual are dynamic in experience, a lovely combination of process and terroir. Grown in Santa Rosa, Guatemala, this anaerobic natural pache opens with a soft and bright apricot and raspberry yoghurt, reflecting its process, and finishes with a vanilla and cashew-like sweetness and texture. There is clarity to the flavor profile, while carrying a velvety texture and slightly thicker mouthfeel.
A well-dialed La Maravilla La Cumbre is a great example of what we look for in our Orange label series. It’s remarkably chocolatey, with the creamy sweetness and richness of a good cup of hot chocolate. Perceived acidity is relatively low, and the cup leans on flavors of vanilla, caramel, and dried dates. Milk chocolate lingers on the palate, giving the coffee a long, pleasant finish. Sweet and full-bodied, it works as an everyday coffee on either pour over or espresso.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
