Limited Edition Christmas Coffee - Ground & Bean


Jairo Arcila is a third-generation coffee grower from Quindio, Colombia, alongside his wife Luz Helena Salazar and two children, Carlos and Felipe Arcila.

Jairo’s first job was at Colombia’s second-largest coffee exporter, working as their Mill Manager for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.

Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.

Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo, and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.

Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.

"The altitude, combined with the very unique 'White Wine Fermentation' process described below, makes this one of the most fragrant, complex and delicious coffees I've tried. You don't get many single-origin Christmas coffees so this is definitely a unique way to inject some festive coffee joy into your day!

This microlot is 100% Castillo coffee variety and graded 88 points which means it is one of the best speciality coffees in the world.

The ‘White Wine Fermentation’ process it undegos is super unique, and involves firstly; fermenting cherries in an open space for 24hrs, they are then taken and dried on patios to 20% moisture, fermented for again 3-4 days (depending on weather conditions) & finally dried again down to a 7% moisture content.

The intention, and amazing subsequent effect of this time & labour intensive process - is a fantastic natural lot with enhanced acidity and sweetness - reminiscent of white wine, hence the name of the process.

Our whole range of vibrant speciality coffees, are small-batch roasted to perfection, helping you create delicious barista-quality coffee at home or at work. Sip by sip you’ll experience the individual personality and ‘terroir’ of the beans that have been nurtured by our smallholder farmers using sustainable farming techniques that allow biodiversity and wildlife to thrive.

You’re also supporting our ethos and the growers of our wonderful coffees with every brew so thank you for helping us prove that purpose-driven coffee really does taste better in every way!

Bean & Ground Coffee FAQs

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