Colombia — Jairo Arcila Strawberry Co-ferment

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
• Funky
• Bright

Colombia — Jairo Arcila Strawberry Co-fermentCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. Provenance First released in 2021, at the start of the co-ferment wave, this lot from Jairo Arcila helped shape the conversation. Now it returns as the third release in our 10-Year Series: bright, fruit-forward, and built to spark curiosity. Read more about our 10-Year series here . Process This lot follows a controlled, multi-stage approach. After selecting only the ripe cherries, they undergo a 48-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., with strawberries introduced during this stage to influence the overall profile. Following fermentation, the coffee is pulped, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and dried over eight days. The use of assisted fermentation here is deliberate – building on the inherent structure of CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. varietal while introducing an intensely fruit-forward profile, without compromising clarity or balance.