Gito brews our Colombia Jairo Arcila!

by Amanda Pantas April 13, 2021 3 min read

We asked Gito to share his recipes for brewing our new Colombia Jairo Arcila coffee! 

One of the perks of working at Padre HQ is when I get to join Director of Coffee Fay in a cupping session to enlist our next single origin coffee release. I love the process of cupping coffees with no expectations, but simply allowing your palate to decide whether you like or love a coffee.

A few months ago, we cupped a selection of coffees from our partners Cofinet. The clear crowd favourites from the table were the two Colombians recently introduced to our menu - the Marcos Ramos and Jairo Arcila, which is the coffee I'll be brewing with!

The Jairo Arcila's dry aroma was very fruity and I could tell it was going to be an interesting coffee. Then when we cupped the coffee, it had a beautiful rich sweetness, balanced with a distinct kiwi, blood orange flavour. 

Although I usually gravitate towards washed coffees, the Colombia Jairo Arcila -  with its unique Natural EF2 processing method - has that complexity, balance and clarity typically found in a washed coffee. 

The acronym 'EF' stands for extended fermentation, and the '2' refers to the extra two days the coffee is left to ferment. Extended fermentation simply means to draw out the fermentation process beyond the 'traditional' period to achieve a cup profile that is unique and fruit driven with increased sweetness and complexity.

This coffee was exposed to a dry aerobic fermentation of 24 hours, before being placed in grain pro bags (steeped in water) for 6 hours. The coffee was then placed on raised beds until ideal moisture content was achieved, and later placed inside grain pro bags for a further two days. 

                                  Coffee is set out to dry at Fazenda Santa Terezinha 


Colombian coffee producers have been experimenting with progressive processing methods, as evidenced in this coffee.

It's super exciting that they're sharing these interesting and delicious coffees with us and the world! 

I've chosen batch brew as my filter method, using the Moccamaster Classic Brewer. I purchased the brewer during the lockdown period last year, and it was a lifesaver. With everyone in my family working from home and a two year old running around, multiple cups of coffee were needed throughout the day, and the Moccamaster certainly delivered.

I love the convenience, and when brewed correctly, it provides consistent taste and flavour.  

Filter Recipe (Batch Brew) 

Moccamaster Classic

60g coffee (medium course grind)

1 litre filtered water  

95 degrees

Total brew time is 4-5 minutes

1:14.2 ratio


Firstly, grab a suitable filter paper and place in in the cone. Firmly crease, press, and mould it so that it fits the shape snuggly. Filter papers tend to have a papery taste quality to them, to remove that, rinse it thoroughly with hot water.

This will also ensure that the brew maintains a more consistent temperature when hot water is dispersing through the cone. On the side of the cone, there will be a water restricting mechanism, ensure that this is fully open. Pour your freshly ground coffee into the cone and distribute evenly.

Next, fill up your Moccamaster with 1 litre of filtered water.

Afterwards, get your carafe or thermos and pour some hot water through it and tip out the excess liquid. This ensures that your brew will maintain its heat for a longer duration once completed.

Lastly, have your stirring utensil ready (a wooden stirrer or spoon will suffice) and we are good to go!



0:00 - 1:00
Turn on the Moccamaster. The heating element will engage then begin to disperse water over the coffee grounds.

1:00 - 1:30
Grab your stirrer and vigorously stir the grounds until the coffee and water are fully incorporated.

1:30 - 4:30
The coffee will continue to extract into your vessel.

4:30 - 5:00
With your stirrer, agitate the coffee one more time to ensure it is completely integrated. Let the coffee brew completely. Grab your cup, pour the coffee and enjoy! 

Espresso Recipe 

Dose: 16 g
Yield: 27g
Time: 30 sec

Note: This espresso recipe is developed on a Breville Bambino Plus home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up. 

The Fresh Crop coffee subscription is a great way to explore new origins, different flavour profiles and refine your coffee-loving palate.

Every fortnight, our team selects a coffee to lovingly roast, pack and ship directly to your door. Often, you’ll receive coffees before we’ve even released them, giving you premier access to our coffee offering. 

We’ve made signing up a breeze, choose from one of the options below.

Also in News

A brief guide to single origin coffee
A brief guide to single origin coffee

by Georgia Folker June 23, 2022 3 min read

This blog will introduce specialty coffee lovers to a selection of key coffee-growing countries that produce beans that can be found at Padre Coffee.
Read More
Hoon brews our Burundi Kibingo
Hoon brews our Burundi Kibingo

by Georgia Folker June 20, 2022 3 min read

The coffee is punchy, sweet, and smooth with green apple acidity. The aftertaste is a reminiscence of plum and cacao nibs that balances the coffee. It's an intense cup of coffee that I truly enjoy.
Read More
Build your ideal pourover kit
Build your ideal pourover kit

by Georgia Folker June 09, 2022 4 min read

If you’re looking to get started with brewing pourover at home, explore our guide for the must-have tools all the way through to the expert equipment.
Read More

Be the First

Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.