There is really no coffee like Jairo Arcila. No coffee like Jairo PERIOD.
Super intense ripe peach atomic blast! Intense fruity notes of tropical kombucha, gooeye caramel with a white chocoloate creamy finish!
Anaerobic co- ferment lot done right with infusing Honey + Wine Yeast + Peach -Castillo
TFor this lot, only the ripest cherries were harvested. The cherries are transported to our LaPradera processing center in grain pro bags or special tanks to preserve their freshness. Oncecherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additionalbatches and, once no longer suitable for use, is filtered through a series of specialized tanksbefore being irrigated into vetiver grass beds and released as oxygen. This sustainablefiltration system ensures that no contaminated water is discharged, maintaining ourcommitment to environmentally friendly practices.Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulpon. During this stage, peaches and wine yeast are added to the fermentation tanks. Thepeaches transfer their distinct stone fruit like flavor to the coffees, while the wine yeastenhances the fermentation process, producing aromatic compounds that add complexity anddepth.By incorporating peaches into the honey process, we create a coffee that tastes like summerin a cup—naturally sweet, vibrant, and irresistibly fragrant.Cofinet–As peaches break down during fermentation, they release esters and alcohols that interactwith coffee mucilage, adding complexity. When fermented with wine yeast, orange blossom,honey and floral notes become even more pronounced, creating an interesting cup.Wine yeast, plays a unique role in the fermentation process, enhancing the coffee’scomplexity and introducing distinctive characteristics. Wine yeast is highly efficient atconverting sugars into alcohol and other compounds during fermentation. In coffee, thisprocess helps break down the mucilage more effectively, releasing organic acids and othercompounds that contribute to the coffee’s flavor. The result is a more pronounced and layeredflavor profile, often with fruity, floral, or wine-like notes.Following fermentation, the cherries are pulped to remove the outer skin while leaving themucilage intact. This sticky, honey-like layer is what gives the Honey process its name andcontributes to the coffee’s sweetness and body. The pulped cherries are then transferred toour concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. Thecherries are carefully monitored and turned regularly to achieve uniform drying and to preventover-fermentation or mold. Drying continues until the cherries reach an ideal moisture contentof 9.5% -11%, which is the perfect point for us.