Jairo Arcila - Lychee

MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia. As producers, they specialize in alternative fermentation processes, and Jairo Arcilais 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 now 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 hand picked at peak ripeness, the 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 lychee, resulting in an intensely fruited, delightfully funky drinking experience.

TAKE A SIP | Spoiler alert: this one is a littttlllleee intense. But it’s intense in a fun, Snapple sort of way! Intensely fruited and chock-full of complex citrus, this coffee sips like lychee soda or oolong tea, with a bag of gas station peach rings thrown in for good measure. The whole experience is lively and delightful—an excellent option for iced coffee during these hot summer months.

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, this Colombian offering showcases the innovative potential of modern co-fermentation techniques. The coffee utilizes the Castillo varietal, a plant widely recognized for its resilience and adaptability across diverse landscapes in Colombia. By carefully controlling the fermentation environment, producers can influence the final cup profile, often resulting in the vibrant, fruit-forward characteristics found in this specific lot from Black & White Coffee Roasters.

While traditional processing methods focus on highlighting the inherent qualities of the bean, co-fermentation allows for the intentional development of distinct aromatic compounds. When evaluating such unique profiles, tasters often find it helpful to reference a flavor wheel to identify the nuanced interplay between the bright citrus acidity and the delicate, tea-like qualities present in the cup. This approach provides a fascinating look at how experimental processing can transform a familiar varietal into a complex sensory experience.