Jairo Arcila Honey Peach Co-Fermentation
Jairo Arcila Honey Peach Co-Fermentation Jairo Arcila Honey Peach Co-Fermentation
$ 15.00


Honey Processed, Wine Yeast and Peach  

Farm: Santa Monica

Armenia, Quindio Colombia 

Single Estate Micro Lot 

Notes: Hill Country Ripe Peaches, Lime, Cherry, Molasses, Cacao Nibs

Roast: Light (City+)

Varietal: 100% Castillo

Elevation: 1450m - 1500m  AMSL 
Process:  Honey plus Wine yeast and Peaches

Farmer: Jairo Arcila



Jairo has done it again!! You may recognize the name as we've secured a number of his lots over the years. The Arcila family are renowned experts in speciality Colombian Coffee and this one is no exception.  Grown at the farm in Santa Monica, this unique coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on.  During fermentation, ripe peach and wine yeast were added to the cherries and are then pulped and dried for ideal moisture content.

If you've had the strawberry lot we offered last year from Jairo then its no surprise that ripe west Texas hill country peaches is one of our flavor calls for this coffee, but that's not the only magic happening in the cup. With a delightful floral bouquet of lavender and vibrant citrus like acidity. Molasses and cacao nibs also round out this sweet cup. 

White wine comparisons:

Grüner Veltliner



Brew Info:

Best Consumed: 5-20 days post-roast date

This coffee is great for filter brew methods. Our favorites are Hario Dripper.

For filter, we recommend 7-8g of ground coffee for every 100ml  (1:17 or 1:18) of water at approx 198f. 

Espresso: 18g Dose, 23-25 Second Extraction, 40-42g yield