Colombia, Jairo Arcila Strawberry Co-Fermentation

Producer: Jairo Arcila

Process: Wine Yeast Strawberry Fermentation

Roast: Light/Medium

Variety: Castillo

Altitude (MASL): 1450-1500

Notes: Berries, Cream, & Cacao Nibs

Discover an exciting, experimental microlot from Jairo Arcila, a pioneering third-generation grower known for pushing the boundaries of Colombian coffee. Grown on his Santa Mónica farm, nestled in Quindío’s fertile volcanic soils, this Castillo lot features meticulously handpicked cherries fermented through a carefully controlled, 48-hour dry anaerobic process, infused with fresh strawberries and wine yeast. After fermentation, the beans are gently washed and slowly dried on raised beds, locking in their vibrant, fruit-forward character and creamy sweetness. The result is an expressive cup with dazzling layers of fruit, ideal for adventurous drinkers seeking something unique yet approachable—a true testament to the Arcila family’s ongoing commitment to elevating Colombian coffee.