Co-Fermented Coffee Red Fruits+Honey+Wine Yeast Jairo Arcila

Vibrant Red‑Fruit Complexity: Co‑Fermented Coffee by Jairo Arcila This Co-Fermented Coffee from Jairo Arcila is an intensely expressive experimental lot from Finca Santa Mónica in Armenia, Quindío. Using a 72‑hour anaerobic fermentation with red fruits and wine yeast, this Castillo Honey microlot delivers a layered, fruit‑forward profile with exceptional sweetness and clarity. This is a cup bursting with tropical fruits, blueberry jam and lime. The Process: Honey + Wine Yeast & Red Fruits This lot showcases a meticulous, environmentally responsible workflow: Selective Harvesting Only the ripest cherries are picked and transported in sealed tanks to preserve freshness. 72‑Hour Anaerobic Fermentation For this Co-Fermented Coffee, cherries ferment with pulp intact for 72 hours while red fruits and wine yeast are added. The red fruits transfer their sweet and tropical flavours, while the wine yeast enhances the fermentation process, producing aromatic compounds that add complexity and depth. Honey Process for Sweetness & Body After fermentation, cherries are pulped but the sticky mucilage remains, contributing to the coffee’s syrupy body and honey‑like sweetness. Sustainable Water Filtration All flotation and washing water is recycled and purified through specialised tanks and vetiver grass beds. This sustainable filtration system ensures that no contaminated water is discharged. 10‑Day Drying Beans are dried on elbas patios until they reach the ideal 9.5–11% moisture content. Tasting Notes: Tropical Fruits, Blueberry Jam & Lime This Co-Fermented Coffee is bright, juicy and deeply aromatic — a standout for lovers of fruit‑driven Colombian coffees. Aroma: Red fruits, Tropical notes Palate: Blueberry Jam, Ripe Red Fruits Acidity: Lime and Citrus lift Finish: Sweet, clean and honey‑coated The official cupping score is 88.5 Single Origin Details Origin: Armenia, Quindío, Colombia Producer: Jairo Arcila Farm: Santa Mónica Varietal: Castillo Altitude: 1450–1500 masl Processing: Honey + Wine Yeast & Red Fruits Co‑Ferment Fermentation: 72 hours anaerobic Drying: 10 days Score: 88.5 Brew Guide Filter (V60 / Chemex / Batch Brew) Dose: 20g Yield: 300ml Time: 3:00–3:20 Expect a clean, fruit‑forward cup with blueberry jam sweetness and lime brightness. Espresso Dose: 22–24g Yield: 40–45ml Time: 28–32 seconds Produces a syrupy, red‑fruit‑rich shot with a honeyed finish. Why We Love It This is one of the most expressive co‑fermented coffees in the Santa Mónica series — a vibrant, tropical, red‑fruit‑driven cup that showcases the experimental mastery of Jairo Arcila and the sustainable processing systems in place.