Taste: Cherry Soda . Rose
Origin: Colombia
Brewing Method: Filter
Process: Washed + Cherry Co-Ferment
As part of our Editions range, this is a special coffee!
Jairo Arcila is a third-generation coffee producer from the Armenia region of Quindío, Colombia. The Arcila family coffee empire spans more than 80 years, and Jairo is renowned throughout specialty coffee for his ever-evolving processing experiments. This cherry co-fermented lot demonstrates why.
Co-fermentation is an advanced processing technique, requiring both expertise and careful execution. The vibrant flavours found in co-ferment cups don’t come from artificial enhancers, they bloom from the coffee’s very chemistry.
To achieve this, only perfectly ripe Castillo coffee cherries are picked, floated, and hand-sorted to remove any defects. They then undergo a dry anaerobic 48-hour fermentation with fresh cherries added to the tanks. During this crucial stage, the sugars and microorganisms from the fresh fruit create volatile aromatic compounds, infusing the green beans and changing the coffee’s chemical composition. Following fermentation, the cherries are pulped, washed to remove the mucilage, and dried to reach a moisture content of 9.5% - 11%.
As a result, the cherry’s sweetness shines in the cup without compromising its balance. Expect loud notes of cherry drops, floral hints, and a lingering, nectar-like finish.
Taste: Cherry Soda . Rose
Origin: Colombia
Brewing Method: Filter
Process: Washed + Cherry Co-Ferment
As part of our Editions range, this is a special coffee!
Jairo Arcila is a third-generation coffee producer from the Armenia region of Quindío, Colombia. The Arcila family coffee empire spans more than 80 years, and Jairo is renowned throughout specialty coffee for his ever-evolving processing experiments. This cherry co-fermented lot demonstrates why.
Co-fermentation is an advanced processing technique, requiring both expertise and careful execution. The vibrant flavours found in co-ferment cups don’t come from artificial enhancers, they bloom from the coffee’s very chemistry.
To achieve this, only perfectly ripe Castillo coffee cherries are picked, floated, and hand-sorted to remove any defects. They then undergo a dry anaerobic 48-hour fermentation with fresh cherries added to the tanks. During this crucial stage, the sugars and microorganisms from the fresh fruit create volatile aromatic compounds, infusing the green beans and changing the coffee’s chemical composition. Following fermentation, the cherries are pulped, washed to remove the mucilage, and dried to reach a moisture content of 9.5% - 11%.
As a result, the cherry’s sweetness shines in the cup without compromising its balance. Expect loud notes of cherry drops, floral hints, and a lingering, nectar-like finish.
