Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of turk
Region: Qunidio
Producer: Jairo Arcila
Varietal: Pink Bourbon
Process: Honey - Rose 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.
Read more about them on our blog here
Jairo Arcila Rose Co-Ferment, Colombia
For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-
density beans or foreign materials.The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining a commitment to environmentally friendly practices.
Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage smashed roses are added. Smashed roses contribute to the delicate profile with their natural components. Their intense floral essence creates a structure and depth reminiscent of rose tea and turkish delight.
