COLOMBIA - Jario Arcila Blackberry Co Ferment

Jairo Arcila | Santa Mónica, Quindío, Colombia

An experimental and expressive Castillo lot from producer Jairo Arcila at Finca Santa Mónica in Quindío, Colombia. This distinctive honey-processed coffee combines ripe blackberry pulp and wine yeast to create an intense, layered fruit profile with plenty of depth and sweetness.

Carefully selected ripe cherries undergo a 72-hour dry anaerobic fermentation alongside fresh blackberries and wine yeast. The blackberries bring a rich, jammy fruit character, while the wine yeast enhances the fermentation, developing aromatic complexity and wine-like undertones. Following fermentation, the cherries are pulped, leaving the honey-like mucilage intact before being carefully dried over 11 days.

Expect a rich and indulgent cup with notes of caramelised blackberries, spiced cardamom, bright tangerine and sweet toffee. Full of dark fruit character, balanced by gentle citrus and a velvety honeyed sweetness, this is a particularly special expression of experimental Colombian coffee.

Variety: Castillo
Process: Honey wine yeast & blackberry co-ferment
Producer: Jairo Arcila
Origin: Santa Mónica, Quindío, Colombia
Altitude: 1,450–1,500 MASL

AVAILABLE IN 250G ONLY