Jairo Arcila - Dragonfruit

MEET THE PRODUCER | The Arcila family coffee empire spans more than 80 years in Colombia. As producers, they specialize in alternative fermentation processes, and Jairo Arcila is particularly renowned for his interesting and impeccably executed co-fermentation experiments. A third generation producer who purchased his first coffee farm in 1987, Jairo is committed to championing biodiversity, sustainability, and quality on each of his six farms throughout the Armenia region of Colombia. In addition to coffee, Jairo also cultivates mandarin, orange, plantain, and banana, employing many local workers throughout the various harvest seasons and making a significant economic impact in the community he has long called home.

TRUST THE PROCESS | After being picked at peak ripeness, coffee cherries are pulped before being placed in sealed plastic bags for a round of extended anaerobic fermentation. The coffee ferments in mucilage alongside a mixture of honey and dried, powdered dragonfruit, resulting in an intensely fruited, delightfully funky drinking experience. After fermentation, the coffee is dried on raised beds until optimal moisture content is achieved. 

TAKE A SIP | This coffee drinks easier than it smells, but nevertheless: it’s not for the faint of heart. Intensely aromatic and wildly flavorful, Guy Fieri would have a first-class ticket to Flavortown after his first sip! Flavor notes range anywhere from sour candy to cherry popsicles, with purple flowers along the way. The sipping experience is reminiscent of hibiscus tea, with those aromas and flavors turned up to eleven.

Origin | Armenia, Quindio, Colombia

Producer | Jairo Arcila

Farm | Finca Santa Mónica

Process | Co-ferment

Variety | Castillo

Elevation | 1500 MASL

Produced by Jairo Arcila in Armenia, Quindio, this Colombia offering from Black & White Coffee Roasters showcases the innovative potential of modern processing techniques. The coffee utilizes the Castillo varietal, which is widely recognized for its resilience and adaptability across the diverse landscapes of Colombia · Armenia, Quindio. By employing a co-ferment processing method, the producer has crafted a profile that highlights distinct, vibrant characteristics.

When evaluating such unique lots, it is helpful to consult a flavor wheel to better categorize the complex interplay of acidity and aromatics. While traditional washed coffees often emphasize clean, bright acidity, co-fermented lots frequently push the boundaries of sensory expression, often resulting in intense, fruit-forward profiles. This specific lot presents a striking combination of sour candy, cherry popsicles, purple flowers, and hibiscus tea, reflecting the meticulous control maintained during the fermentation stage at 1500 masl.