Jairo - filter coffee from Colombia

Colombia is represented again by Jairo Lopez. Jairo is an aesthete. We like his coffees because he strikes the balance between rich, fruity notes and delicate acidity. This year, we taste blackberry and tropical fruits in his coffee, paired with a delicate acidity and a depth that few coffees can match.

Jairo - Coffee Info

Taste: Blackberry, tropical fruits, juicy

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin: Colombia, Tolima, Ibagué

Producer: Jairo Lopez, Finca La Noreña

Variety: Caturra

Post-harvest process: Fermentation of the cherries in the bag, then dried as natural

Arrived at the roastery: January 2025

All our coffees are shipped as whole beans.

Brewing recommendation David: Jairo V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
Filter paper: Hario V60 paper

Tell me more about Jairo Lopez

Jairo Lopez has an extremely technical understanding of coffee and 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. When it comes to post-harvest processes, he sometimes takes seemingly unfamiliar approaches—the back-and-forth process of drying the cherries leads to greater stability, a more even distribution. more intense drying, "but above all to deep fruity, but not alcoholic notes," says Nikolai Fürst, from whom we purchased the coffee.

Why does Jairo taste the way he does?

Jairo's fermentation is complex: hand-selection of the cherries, reposa (rest) of the cherries for 48 hours without air in a plastic bag, then four days of laying out on African beds, five days intermediate storage in a cool, dry room, four days of laying out (and twice more). Then the coffee is stabilized for a month (the coffee stays in the cherry), and then hulled. Long fermentations of cherries with a lot of moisture (= freshly picked cherries) can result in very powerful, lusciously fruity, and sometimes slightly alcoholic coffees. With the drying process mentioned above, Jairo aims for aromatic complexity, but tries to cool the cherries down between fermentation (in the sun, at a higher temperature) and stabilize them (in a cool room). Stabilization here means harmonizing the water content in the bean, which results in an impressively consistent result. roasted until light.

Why did we buy this coffee?

Because we know this complexity in few other coffees. The combination of berry, heavily floral, yet delicate notes is Exceptional. The flavors are transparent and intense, but never overpowering. Nikolai Fürst has been working with Jairo for several years and introduced us to the coffee. We are impressed by the consistency of their work.

How do we roast this coffee?

A 12.5 kg batch on our 30 kg roaster. A total roasting time of 9:25 minutes with a development time of 50 seconds, or 9% development. We choose a gas setting to start with and then don't change anything until we're 60% roasted. Then we reduce the gas slightly, after seven minutes we gradually reduce the gas, and finally let the coffee finish roasting itself.