Colombia Jairo Arcila – Strawberry Co-Fermentation
Colombia Jairo Arcila – Strawberry Co-Fermentation
Colombia Jairo Arcila – Strawberry Co-Fermentation
Colombia Jairo Arcila – Strawberry Co-Fermentation
Colombia Jairo Arcila – Strawberry Co-Fermentation
Colombia Jairo Arcila – Strawberry Co-Fermentation

Colombia Jairo Arcila – Strawberry Co-Fermentation

white strawberry, vanilla yogurt, lychee
$35.00

Roasted fresh weekly.

Size (Whole Bean) 250 g

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Experimental Light Roast

This is not "flavored" coffee. But wow. Strawberries and cream in a cup. The milder co-ferment compared to Sebastian's double fermentation, less wild, but flawlessly sweet with nothing left to be desired.

A bright strawberry punch that shines every way you brew it. Pour over, coldbrew, espresso. As an iced cap, it's strawberries and cream in a cup.

Jairo Arcila's Castillo cherries are hand-picked at Finca Santa Monica and fermented for 72 hours in a dry anaerobic environment with fresh strawberries and wine yeast. After fermentation, the cherries are pulped and dried on raised beds with ripe strawberries placed among the beans until ideal moisture is reached.

This is not flavored coffee. The final product is just coffee, and only coffee. The strawberry is in the process, not added after roasting.

Fans of Sebastian Ramirez's Red Fruit will love this. Same adventurous spirit, different producer, different fruit, same level of "did that really just come out of a coffee?"

STRAWBERRY | VANILLA YOGURT | LYCHEE

Origin: Quindío, Colombia
Farm: Finca Santa Monica
Producer: Jairo Arcila
Elevation: 1,450–1,500 MASL
Varietal: Castillo
Processing: Honey, 72-hour Dry Anaerobic Fermentation with Wine Yeast & Strawberry

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. For over 40 years, he worked as a Mill Manager at Colombia's second-largest exporter before retiring in 2019. With the guidance of his sons Carlos and Felipe, Jairo shifted focus to specialty microlots and experimental fermentations.
Together, the family has pioneered processes that bring out bold, expressive flavors from their volcanic soil at 1,400 meters. Beyond coffee, Jairo cultivates mandarin, orange, plantain, and banana on his farms. At heart, he's a family man who loves a good breakfast and takes pride in the craft behind every lot that leaves Santa Monica.

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