Jairo, filter coffee
Jairo - filter coffee from Colombia
Colombia is represented again with Jairo Lopez. Jairo is an esthete. We like his coffees because he strikes the balance between heavy, fruity notes and a delicate acidity. This year we taste ripe strawberries and lavender in his coffee, paired with a delicate acidity and depth that few coffees have.
Jairo - coffee information
Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew
Origin: Colombia, Tolima, Ibague
Producer: Jairo Lopez, Finca La Noreña
Variety : Caturra, 100% Arabica
Post-harvest process: Fermentation of the cherries in the bag, then dried as natural
Arrived at the roastery: October 2023
All of our coffees are sold as whole beans.
Brewing recommendation Jairo V60
| Amount of coffee | 18 |
| Total amount of water |
300 grams |
| Water temperature |
93 degrees |
| Blooming |
50 grams (30 seconds) |
| Brewing time |
2:40 |
| Infusions |
4 infusions (including blooming) up to 50g, up to 120g, up to 210g, up to 300 |
Tell me more about Jairo Lopez
Jairo Lopez has an extremely technical understanding of coffee and the post-harvest processes. His work is precise, defined down to the last detail and, above all, very consistent. Jairo is actually an agronomist and advises producers in his region (Ibagué) on coffee and rice cultivation. During the post-harvest processes, he sometimes takes a route that seems unusual - the back and forth when drying the cherries leads to more stability, more even drying, "but above all to deep fruity, but not alcoholic notes," says Nikolai Fürst where we bought the coffee.
Why does Jairo taste the way he does?
Jairo's fermentation is complex: hand selection of the cherries, Reposa (Break) the cherries for 48 hours without air in a plastic bag, then laid out on African beds for four days, temporarily stored in a cool, dry room for five days, laid out for four days (and twice more). Then stabilized for a month (coffee remains in the cherry), then peeled. Long fermentations of cherries with a lot of moisture (= freshly picked cherries) can lead to very powerful, lushly fruity, sometimes slightly alcoholic coffee. With the drying process mentioned above, Jairo aims for aromatic complexity, but tries to cool down and stabilize the cherries (in a cool room) between fermentation (in the sun, at a higher temperature). Stabilizing here means harmonizing the water content in the bean, which can be roasted impressively evenly.
Why did we buy this coffee?
Because we only know this complexity in a few other coffees. The combination of berry, heavily floral and yet delicate notes is extraordinary. The flavors are transparent and intense, but never overwhelming. Nikolai Fürst has been working with Jairo for several years and gave us the contact and the coffee. We are impressed by the consistency of their work.
How do we roast this coffee?
A 12.5kg batch on our 30kg roaster. A total roasting time of 9:25 minutes with a development time of 50 seconds, respectively. 9% development. We choose a gas setting to start with and then don't change anything until we are 60% roasting. Then we reduce the gas a little, then after seven minutes we gradually reduce the gas and finally let the coffee finish roasting itself.
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