Jairo Arcila - Halloween Candy

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 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 | If you’ve ever tried one of Jairo’s many co-fermentation experiments, you know this is a man who is unafraid of flavor, fermentation, and funk. For this very special Halloween release, we blended three of his wildest fruit co-ferments (passion fruit, lychee, and grape) in an attempt to recreate the amalgamation of flavors found in a jack’o’lantern full of Halloween candy. The result? Well, you’ll have to taste it for yourself and decide whether we’re dishing out a trick…or a treat. 

TAKE A SIP | There are those of us who long for little more than a dozen Reese’s peanut butter pumpkins in our candy baskets each Hallow’s Eve. This coffee, admittedly, is not that. It is instead a celebration of the true kaleidoscope of candy flavor available to all of us each October. Like a grab bag of spooky season treats, it features flavors akin to things like peach rings, Sweet Tarts, grape Jolly Ranchers, and gummy worms. Like the season itself, this blend is not exactly for the faint of heart—it is a love letter to those who crave flavor, frequently haunt candy aisles, and aren’t frightened by a little bit of funk.

Origin | Armenia, Quindio, Colombia

Producer | Jairo Arcila

Farm | Finca Santa Mónica

Process | Co-ferment

Variety | Castillo

Elevation | 1500 MASL

Produced by Jairo Arcila in the Armenia region of Quindio, Colombia, this lot showcases the innovative potential of the Castillo varietal. While this specific coffee is processed via a co-fermentation technique, it is part of a broader movement in Colombia where producers experiment with controlled environments to push the boundaries of traditional flavor profiles. Co-fermentation often involves adding fruits, yeasts, or spices during the processing methods stage to influence the final cup, a practice that can result in intense, candy-like sweetness.

Sourced by Black & White Coffee Roasters, this selection highlights how modern techniques can transform familiar cultivars into vibrant, fruit-forward experiences. When evaluating such distinct profiles, tasters often reference the flavor wheel to categorize the complex interplay of acidity and sugar. By focusing on the intersection of precise fermentation and high-quality cultivation, this coffee offers a unique perspective on the evolving landscape of contemporary specialty coffee production.