Jairo, filter coffee

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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.

Import to Beanconqueror

Customer Reviews

Based on 7 reviews
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A
Amir S.
Lecker!!!

Eine der leckersten Kaffees die ich getrunken habe und wie immer top Lieferung von Kaffeemachern!

Kleine Tipp für Timemore Chestnut Slim 3 Handmühle: ich mahle mit 22 Klicks!

Hallo Amir,
mega feedback! Vielen Dank! Super für das mitteilen deines Mahlgrad, das ist cool.
Britta

M
Mr. K-H KlangGuest Last Name

Zu Beginn hat er etwas "seifig" geschmeckt. Ich habe dann stufenweise feiner gemahlen, bis ich endlich den richtigen Mahlgrad gefunden hatte. Jetzt ist er perfekt.

Hey Mr.K-H,
klingt super.
Vielen Dank für dein Feedback.
Britta

S
Stefan
Erdbeere

Wenn ich in die Bohnentüte rieche, bekomme ich schon gute Laune.
Und dann tatsächlich Erdbeere - in der Nase und in der Tasse.
Bin begeistert. :)

Hi Stefan,
schönes Feedback. Danke, dass du uns deine Eindrücke schreibst, das ist immer schön.
Britta

S
Simon
Echt viel Aroma

Ich war ja mal gespannt, wie der Kafeee schmeckt, die Beschreibung war ja sehr positiv. Ich muss sagen, der Kaffee ist auch für mich sehr komplex. Sehr intensives Aroma, voller Körper und weniger Säure als der Ichamama. Der Natural Prozess ist sehr ausgewogen, nicjt überfrachtet. Das macht ihn auch für uns zu Hause sehr bekömmlich.

Hi Simon,
wunderbar was du schreibst.. Ich habe den Jairo auch Zuhause und finde ihn sehr lecker. Ich schmecke und rieche eindeutig die Erdbeeren heraus. Lass ihn dir schmecken, solange er noch verfügbar ist.
Britta

I
Ingmar O.

Sehr sehr lecker. Für mich gabs viel rote Traube, etwas Nuss, schöner Körper, sehr saftig, angenehme leichte Säure. Definitiv einer meiner Favoriten an Kaffees, die ich in den letzten Wochen getrunken habe. Einzig der Minimalismus an Informationen auf der Packung irritiert mich ein bisschen. Natürlich - im Internet sind sie jederzeit zu finden - aber ich sähe zumindest die wichtigen gerne auch auf der Packung.