Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of lychee, nectarine and honey
Region: Qunidio
Producer: Jairo Arcila
Varietal: Pink Bourbon
Process: Washed - Lychee Co-Ferment
Altitude: 2000m
Jairo Arcila Lychee Co-Ferment, Colombia
Produced by Jairo Arcila at his farm Santa Monica in Quindio, this coffee is a beautifully balanced fruit fermentation.
The base is Pink Bourbon, a naturally sweet and floral variety that already tastes amazing on its own. During fermentation, fresh lychees and wine yeast are added — not to overpower it, but to bring out even more flavour.
Cherries are handpicked at peak ripeness and taken to La Pradera, where they undergo 72 hours of dry anaerobic fermentation with the pulp on. During this stage, fresh lychees and wine yeast are added to the tanks.
The lychees lend delicate floral aromatics, tropical sugars, and a soft, juicy acidity. The wine yeast enhances fermentation efficiency, unlocking a smooth, nuanced complexity and refining the cup structure.
After fermentation, the coffee is pulped and processed as a Honey, meaning the sticky mucilage is left on during drying. This contributes to the coffee’s smooth body and gentle sweetness. Drying is done slowly on concrete patios and carefully monitored to ensure even results and a stable 9.5–11% moisture content.
