Our Limited Release Colombia Jairo Arcila | Tabi Washed Filter Coffee

To officially launch our Limited Release series we are thrilled to introduce our Colombia Jairo Arcila | Tabi Washed. This exceptional coffee offers a unique flavour profile and a rich history, thanks to the dedication and expertise of Jairo Arcila, a seasoned coffee producer from Quindio, Colombia.

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How's It Taste?

This micro-lot delivers a tasting experience that’s both dynamic and indulgent. It opens with the smooth sweetness of caramel, complemented by the vibrant juiciness of grapes and the zesty brightness of tangerine. As the cup evolves, a rich dark chocolate undertone adds balance and depth.

How To Brew?

Recipe

To fully experience the depth and complexity of Colombia Jairo Arcila | Tabi Washed, we recommend trying it with these brewing methods:

• Pour Over (V60, Chemex)
• Aeropress
• Cold Brew

Each method highlights the unique characteristics of this roast, ensuring a memorable cup every time.

For more brewing tips, visit our Brewing Guide.

Who's Behind This Amazing Coffee?

Jairo Arcila is a third-generation coffee grower hailing from the lush landscapes of Quindio, Colombia. Together with his wife, Luz Helena Salazar, they’ve built a legacy steeped in family and coffee. Their two sons, Carlos and Felipe Arcila, co-founded Cofinet, a green bean supplier, and have been instrumental in helping Jairo elevate his craft. Before dedicating himself to farming full-time, Jairo spent over 40 years as the Mill Manager for Colombia’s second-largest coffee exporter, retiring in 2019 with a wealth of experience.

Jairo’s coffee journey started in 1987 when he purchased his first farm, Finca La Esmeralda, and planted his first Caturra crop. From there, his passion only grew, leading him to acquire five more farms: Villarazo, Mazatlan, Santa Monica, Maracay, and Buenos Aires. These farms produce incredible coffee plus they also provide vital jobs to the local community, especially during harvest time, creating a ripple effect of positive economic impact.

With guidance and inspiration from his sons, Jairo has mastered the art of specialty coffee production, honing every detail from picking and sorting to innovative processing methods. His dedication has led to the cultivation of rare and exciting varieties like Pink Bourbon, Java, Papayo, and Geisha, each with unique and complex flavour profiles that stand out on any cupping table.

Jairo’s farms are more than just about coffee. They also produce a bounty of other crops, including mandarins, oranges, plantains, and bananas. For Jairo, life is all about balance: starting the day with a hearty breakfast and sharing moments with family are just as important as producing exceptional coffee.

The Process

Washed processing begins with selectively harvesting ripe coffee cherries, ensuring only the best fruit moves forward. After picking, cherries are sorted in water tanks - dense, high-quality cherries sink, while defective ones float and are removed. This step guarantees uniformity and minimises flaws.

The cherries are then pulped to remove their outer fruit, leaving beans coated in sticky mucilage. These beans undergo a 30-hour underwater fermentation, where natural enzymes break down the mucilage. Temperature and timing are tightly controlled to develop bright acidity and clean flavours without over-fermentation, which can introduce harshness.

Once fermented, the beans are washed thoroughly to halt the process and remove residue. They’re dried under precise conditions—slowly and evenly on raised beds or patios at 25–35°C (77–95°F)—until reaching a 10–12% moisture level. This careful drying preserves structural integrity and flavour potential.

The washed method emphasises the coffee’s inherent qualities, yielding a cup marked by clarity and vibrancy. Crisp citrus, floral notes, or subtle sweetness take centre stage, backed by consistent quality. For your product, this process ensures every batch meets the high standard of “exceptional quality”, delivering a reliable, refined experience.

The Variety

Coffee farmers and drinkers alike face a constant tug-of-war: How do you cultivate plants that can withstand disease and still produce a cup worth savouring? Enter Tabi - a coffee variety developed in Colombia by researchers at CENICAFÉ (the National Coffee Research Center) in the early 2000s. Born from a cross between Timor Hybrid (valued for its resistance to coffee leaf rust), Bourbon, and Typica, Tabi was designed to tackle two problems at once: vulnerability to pests and the demand for nuanced flavor. Its name, borrowed from Colombia’s indigenous Tabi people, means “good”—a fitting label for a variety that balances practicality and taste.

Tabi’s standout trait is its natural resistance to coffee leaf rust, a fungal disease that has devastated crops globally. This resilience reduces farmers’ need for chemical treatments, making it a more sustainable choice for regions battling the disease. But unlike many hardy hybrids that prioritise yield over quality, Tabi doesn’t compromise on flavour. Its profile leans into bright acidity with hints of red berries and citrus, rounded out by caramel-like sweetness and a clean finish. For specialty coffee lovers, it’s a reminder that disease-resistant varieties can still deliver complexity.

Adoption has been slow, though. Tabi’s yields are lower than high-volume commercial varieties like Castillo, and it’s mostly grown in Colombia, with only scattered plantings elsewhere. Yet for farmers focused on quality and ecological balance, Tabi offers a compelling alternative. Forward-thinking roasters, particularly those collaborating with Colombian cooperatives, are beginning to spotlight Tabi in small-batch offerings, showcasing its potential to thrive in challenging conditions without sacrificing character.

Tabi’s story isn’t about revolutionising coffee overnight, it’s about incremental, meaningful progress. For farmers, it’s a tool to combat climate-driven threats. For drinkers, it’s a chance to taste a variety that marries innovation with tradition. If you’re curious, seek out roasters partnering with Colombian growers or those experimenting with under-the-radar beans. Tabi may not dominate supermarket shelves yet, but its quiet rise reflects a growing shift toward coffees that are as thoughtful as they are delicious.

The Region

Grown at 1,450–1,500 meters above sea level in Armenia, Quindío, this coffee thrives in Colombia’s Coffee Axis (Eje Cafetero)—a UNESCO World Heritage site recognised not just for its coffee, but for a century-old cultural landscape shaped by generations of smallholder farmers. The region’s volcanic ash-rich soil acts like a nutrient bank, infusing beans with minerals that amplify sweetness and complexity. Paired with a temperate microclimate (averaging 18–28°C) and consistent annual rainfall (1,800–2,000 mm), these conditions slow cherry maturation, allowing sugars and acids to develop fully. Cool nights at this elevation further concentrate flavours, while the humid days protect against drought stress. Together, these factors forge coffees with a signature vibrancy—think juicy stone fruit, floral undertones, and a silky body—that has made the Coffee Axis a global benchmark for quality. It’s a terroir where tradition, geology, and climate align to define Colombia’s coffee identity.

The Colombia Jairo Arcila | Tabi Washed is a limited release designed to delight those who truly value exceptional specialty coffee. Don’t miss your chance to experience this remarkable coffee, crafted with precision and passion by one of Colombia’s most dedicated producers.

Grab a bag for yourself!

For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.