Colombia Jairo Arcila - Red Fruit Co-Fermentation
Colombia Jairo Arcila - Red Fruit Co-Fermentation
Colombia Jairo Arcila - Red Fruit Co-Fermentation
Colombia Jairo Arcila - Red Fruit Co-Fermentation
Colombia Jairo Arcila - Red Fruit Co-Fermentation
Colombia Jairo Arcila - Red Fruit Co-Fermentation

Colombia Jairo Arcila - Red Fruit Co-Fermentation

red berries, cran-apple, black cherry
$34.00

Roasted fresh weekly.

Size (Whole Bean) 250 g

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Process Co-FermentRoast Light

Jairo Arcila, Santa Monica, Quindío, Colombia. Seventy-two hours sealed with red fruit and wine yeast, then dried as a honey. Tart at first, then sweet and deep, like an October evening that turns cold before you notice.

Tip: Co-ferments love a long rest time and Jairo's Red Fruit is no exception. Patience is your friend here. 15-20 days off roast hits the sweet spot.

Producer: Jairo Arcila
Farm: Santa Monica
Region: Armenia, Quindío, Colombia
Altitude: 1,450 to 1,500 masl
Variety: Castillo
Process: Honey, red fruit and wine yeast co-ferment
Fermentation: 72 hours dry anaerobic, pulp on, red fruit and wine yeast in the tank
Drying: 10 days on concrete patios, turned regularly, to 9.5 to 11% moisture

Armenia sits in the coffee hills of Quindío, where volcanic ash runs deep in the soil and the days hold between 18 and 28 degrees. Jairo Arcila grows Castillo here on Santa Monica, at 1,450 to 1,500 meters. He is the third generation of his family to farm this land. For more than 40 years he managed the mill at Colombia's second-largest exporter. Since he retired in 2019, his sons have guided him into specialty processing and rarer varieties.

For this lot, only the ripest cherries were selected and floated at the La Pradera processing center. They rested 72 hours without oxygen, pulp still on, with red fruit and wine yeast in the tank. Then they were pulped with the mucilage left on and turned on concrete patios for ten days.

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