Colombia Jairo Arcila | Wine Yeast & Mint | Specialty Co-Ferment

A Refreshing Revelation: The Mint Wine-Yeast Microlot

Introducing a coffee that redefines the "herbal" profile in specialty coffee: the Colombia Jairo Arcila Wine Yeast Mint. Grown at the famous Santa Mónica farm in Quindío, this coffee is a testament to the bold experimentation of producer Jairo Arcila. By combining the precision of wine yeast with the aromatic power of dried mint leaves, Jairo has crafted a truly unique coffee experience perfect for those seeking a new sensory adventure.

The Innovation: 72-Hour Mint & Honey Inoculation

This coffee achieves its sophisticated, lingering profile through a unique twist on the classic Honey method:

• Anaerobic Mint Infusion: The hand-picked Castillo cherries undergo a 72-hour dry anaerobic fermentation. During this stage, dried mint leaves and specialised wine yeast are introduced into the sealed tanks.
• Molecular Integration: The wine yeast facilitates a clean fermentation, allowing the coffee beans to absorb the refreshing menthol esters and herbal aromatics of the mint at a molecular level.
• Experimental Honey Process: Following fermentation, the cherries are pulped but dried with their natural mucilage intact. This Honey Process adds a foundational sweetness that perfectly balances the cooling mint undertones.
• Controlled Drying: The beans are carefully dried on raised beds, allowing the complex bouquet of spice and fruit to integrate into the dense seed.

Tasting Profile: Fresh Mint, Cardamom & Red Wine

Roasted as a Medium-Light Omni-Roast, this coffee is a favourite for its clean, refreshing palate and "electric" aromatic profile:

• Aroma: A dominant and inviting Bouquet of Fresh Mint.
• Palate: Sophisticated hints of Cardamom and a rich Red Wine complexity.
• Core: Deep Cacao sweetness balanced by a zesty Orange lift.
• Finish: Refreshing, subtle undertones of mint that linger gently and cleanly on the palate.

Single Origin Detail: Colombia Jairo Arcila

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Mónica
• Producer: Jairo Arcila
• Varietal: Castillo
• Processing Method: Honey Process + Wine Yeast & Dried Mint Co-Ferment
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Dialling in the Mint Clarity

The Wine Yeast Mint lot is highly aromatic and incredibly refreshing. Whether you are brewing a morning filter or a sophisticated espresso, follow these Australian-tested parameters:

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g (Medium-Fine grind)
• Yield: 260ml
• Time: 2:30 minutes
• Roaster’s Tip: Use a slightly faster brew time to highlight the sparkling cardamom and orange notes. This coffee makes an incredible iced filter—the cold temperature amplifies the cooling sensation of the mint.

Espresso

• Dose: 22.5g
• Yield: 40ml
• Time: 29–31 seconds
• Roaster’s Tip: This makes a "mind-blowing" long black. In milk, the mint and cacao notes combine to create a flavour profile reminiscent of a premium mint chocolate truffle.