Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of peaches and nectarine
Region: Qunidio
Producer: Jairo Arcila
Varietal: Pink Bourbon
Process: Washed - Peach and Wine Yeast Co-Ferment
Altitude: 2000m
What is a co-ferment coffee?
Co-ferment coffee is a modern processing method where coffee cherries are fermented alongside natural ingredients such as fruit or specific yeast cultures. During fermentation, flavour compounds interact with the coffee, enhancing sweetness, aroma and clarity while preserving the coffee’s origin character.
Unlike flavoured coffees, co-ferments are created during processing at origin rather than after roasting. When done carefully, co-fermentation produces expressive, often fruit-forward coffees with balance and transparency.
Jairo Arcila Peach Co-Ferment, Colombia
This Pink Bourbon coffee is grown by Jairo Arcila at his Santa Mónica farm in Armenia, Quindio, Colombia. What makes this coffee special is its unique processing. The cherries undergo a 72-hour anaerobic fermentation with peaches and wine yeast, adding layers of fruit and wine-like complexity. After fermentation, the coffee is dried on raised beds, with peaches placed among the beans to further enhance the flavour.
This micro-lot is exclusively Pink Bourbon, a varietal currently under research but known for its sweet and bright characteristics. It's grown at an altitude of 1450-1500 meters, in rich volcanic ash soil. The region receives 1800-2000mm of annual rainfall and experiences temperatures between 18-28°C, creating ideal growing conditions.
Jairo Arcila's innovative processing has resulted in a coffee with a score of 88.75, offering a distinct cupping profile of nectarine, peaches, mandarin, and cacao nibs. This coffee is a testament to Jairo's dedication to quality and unique processing techniques.
