Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we don’t recommend a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.
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Jairo Arcila is a third generation coffee grower in Quindio, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter Racafe as their Mill Manager. And continued to work there for over 40 years until his retirement in 2019.
After selective handpicking, ripe cherry is pulped on a traditional drum pulper and laid to dry on raised beds. The sweet, sticky layer of mucilage and coffee sundries for 15 to 20 days. If the weather is unsuitable for drying, Jairo may use a mechanical dryer to finish the drying process. Once dry, coffee is stored for 20 to 30 days in a temperature-controlled warehouse in Armenia before being transported to the warehouse in Manrepo, Armenia.
We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the ground coffee. For our single origin coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave.
92-96 °C
1g of coffee per 18g of water
Add filter to equipment
Grind coffee and add to filter
Add water in stages
Enjoy your coffee!
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