Mango Co-Fermented Coffee Colombia Santa Monica Jairo Arcila

Tropical Innovation: Mango Co‑Fermented Coffee by Jairo Arcila This Mango Co-Fermented Coffee from Jairo Arcila is a vibrant, fruit‑forward microlot produced at Finca Santa Mónica in Armenia, Quindío. Using a 48‑hour anaerobic fermentation with real mango pulp, this lot delivers a lush tropical profile with exceptional clarity and sweetness. The cherries undergo a dry anaerobic 48‑hour fermentation… mango pulp is added to the fermentation tanks - creating a cup bursting with ripe mango, tropical fruits, caramel and mandarin. The Process: Washed + Mango Co‑Ferment This Santa Mónica Mango Co-Fermented Coffee showcases a meticulous, environmentally conscious workflow: Selective Harvesting – Only the ripest cherries are picked and transported in sealed bags to preserve freshness. 48‑Hour Anaerobic Mango Fermentation – Mango pulp is added during sealed‑tank fermentation, infusing the coffee with tropical sweetness and juicy character. Mango contributes to create a lively flavour profile, with notes of ripe mango, peach, and a delicate sweetness. Washed Process – After fermentation, cherries are pulped and thoroughly washed. Sustainable Water Filtration – Wastewater is filtered through specialised tanks and irrigated into vetiver grass beds, ensuring no contaminated water is released. This sustainable filtration system ensures that no contaminated water is discharged. 10‑Day Drying – Beans are dried on elbas patios until they reach 9.5–11% moisture for optimal stability. Drying continues until the cherries reach an ideal moisture content of 9.5%–11%. Tasting Notes: Mango, Tropical Fruits, Caramel & Mandarin Jairo Arcila's Mango Co-Fermented Coffee is bright, juicy and intensely aromatic — a perfect expression of fruit‑driven Colombian innovation. Aroma: Ripe mango, tropical fruit Palate: Mango, peach, caramel Acidity: Mandarin‑like citrus Finish: Clean, sweet and silky The official cupping score is 88 points. Single Origin Details Origin: Armenia, Quindío, Colombia Producer: Jairo Arcila Farm: Santa Mónica Varietal: Castillo Altitude: 1450–1500 masl Processing: Washed + Mango Co‑Ferment Fermentation: 48 hours anaerobic Drying: 10 days on elbas patios Score: 88 Brew Guide This coffee shines in both filter and espresso thanks to its high solubility and fruit‑forward profile. Filter (V60 / Chemex / Batch Brew) Dose: 20g Yield: 300ml Time: 3:00–3:20 Expect a clean, tropical cup with bright citrus and caramel sweetness. Espresso Dose: 22–24g Yield: 40–45ml Time: 28–32 seconds Produces a syrupy, mango‑rich shot with a caramelised finish. Why We Love It This is one of the most expressive co‑fermented coffees we’ve ever roasted — a tropical, juicy, aromatic cup that showcases the experimental brilliance of Jairo Arcila and the sustainable processing systems at Santa Mónica.