Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of blackberry crumble with vanilla custard – sweet, jammy, juicy, and completely mad.
Region: Qunidio
Producer: Jairo Arcila
Varietal: Castillo
Process: Washed - Blackberry Co-Ferment
Altitude: 2000m
Jairo Arcila Blackberry Co-Ferment, Colombia
This is one of the wildest and most exciting coffees we’ve ever tasted.
Produced by Jairo Arcila at his farm, Santa Monica in Quindío, it's co-fermented with fresh blackberries and wine yeast.
Cherries are picked at peak ripeness and then placed in sealed tanks for a 48-hour dry anaerobic fermentation, during which wine yeast and fresh blackberries are added.The wine yeast accelerates the breakdown of mucilage and enhances the development of organic acids and aromatic esters, giving the coffee a structured, elegant profile. Meanwhile, the blackberry infusion contributes bold fruit character.
After fermentation, the cherries are pulped, washed, and passed through an eco-friendly filtration system, which ensures that all wastewater is naturally purified and safely returned to the environment via vetiver grass beds—demonstrating a strong commitment to sustainability.
Drying takes place on raised beds in a temperature-controlled greenhouse (20–38°C), allowing for consistent airflow and moisture reduction. The coffee is carefully dried to a moisture content between 9.5% and 11%, ensuring long-term stability and flavour preservation.
