Colombia | Castellon | Bourbon Aruzi Washed | Signature Series

$22.00 AUD

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Size 160g 320g 480g

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Origin and Sourcing

Varietal: Bourbon Aruzi

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Bourbon Aruzi, a rare mutation of Bourbon discovered in Inzá, Cauca, Colombia, is typically processed using an extended washed method to enhance its clarity and sweetness. Ripe cherries are hand-selected, floated to remove defects, and then fermented underwater for around 30 hours. This submerged fermentation slows microbial activity and promotes a clean, even breakdown of the mucilage. After fermentation, the coffee is pulped, gently washed, and dried slowly on raised beds or in temperature-controlled environments to preserve its delicate character. The result is a cup that’s vibrant and refined, often showcasing notes of nectarine, blackcurrant, and stone fruit with a syrupy sweetness and smooth, medium body. The washed process allows Bourbon Aruzi’s distinct attributes—bright acidity, floral undertones, and caramel-like depth—to shine, making it a standout for filter brewing and a prized microlot among specialty coffee enthusiasts.

Processing Method: Washed

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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Producer: Jairo Arcila

Farm: Castellon

Region / Area: Quindío, Colombia

Altitude: 1500–2000 MASL

Soil: Volcanic Ash

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Coffee cultivation relies on diverse soil types that shape plant health, growth, and flavor profiles. Volcanic soils (Andosols) are prized for their sandy, loose texture, enabling deep root penetration and rapid growth, while rich minerals like phosphorus and potassium enhance water retention and reduce erosion. This leads to vibrant, complex cups with clean acidity, as in Ethiopian or Guatemalan coffees. Volcanic ash offers superior drainage and nutrients for bright, nuanced flavors, and black/basaltic soils, seen in Kona, Hawaii, yield fertile, mineral-rich grounds for balanced, floral notes.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.

Harvest Period: May – August 2024

Sourcing Partner: Cofinet

Coffee Storage Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 11.3%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

Internal Agtron: 104

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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 62

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 42

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

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The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Taste Profile

Tasting Notes: Vanilla, floral, cacao nibs, melon, sugarcane, lime

Cupping Score: 88.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Other Information

Growing Temperatures: 15-25 degrees

About Castellon & Jairo Arcila

This coffee was grown by Jairo Arcila at the farm Castellon. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved.

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest
exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.

Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.

Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.

Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.

About Bourbon Aruzi

This variety was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region. This unknown variety had a higher yield and was more resistant. As a result, some farmers began to grow this variety. Subsequently, the seeds were studied by a laboratory in London which found that the
genetics and structure were similar to Bourbon Aruzi, a variety grown in Ethiopia

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

SKU: colombia_castellon_bourbon_aruzi_washed_160g
Package Weight: 200g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

Country/region

Colombia | Castellon | Bourbon Aruzi Washed | Signature Series