COLOMBIA - Jario Arcila Mango Co Ferment

Jairo Arcila | Santa Mónica, Quindío, Colombia

An expressive and experimental Castillo lot from producer Jairo Arcila at Finca Santa Mónica in Quindío, Colombia. This washed co-ferment brings together carefully selected, ripe coffee cherries and fresh mango pulp to create a vibrant, fruit-forward cup.

The cherries undergo a 48-hour dry anaerobic fermentation with mango pulp added directly to the fermentation tanks, allowing the fruit to contribute tropical sweetness and a juicy character to the coffee. Following fermentation, the coffee is pulped, thoroughly washed and carefully dried over 10 days.

Expect an expressive profile of ripe mango and tropical fruits, layered with sweet caramel and bright mandarin. Lively, juicy and beautifully sweet, this is a distinctive take on Colombian Castillo and a showcase of experimental coffee processing.

Variety: Castillo
Process: Washed mango co-ferment
Producer: Jairo Arcila
Origin: Santa Mónica, Quindío, Colombia
Altitude: 1,450–1,500 MASL

AVAILABLE IN 250G ONLY