Co-Fermented Coffee Jairo Arcila: Blackberry & Wine Yeast Santa Monica

Dark Fruit Mastery: The Blackberry & Wine Yeast Co‑Ferment

The Blackberry & Wine Yeast Co-Fermented Coffee Jairo Arcila produces is a standout microlot, showcasing the cutting edge of Colombian fermentation innovation. Crafted at Finca Santa Monica, this lot undergoes a blackberry and wine‑yeast co‑fermentation that transforms the Castillo varietal into a dark‑fruit powerhouse. Expect jammy blackberry richness, spiced red‑wine aromatics, and a velvety honeyed finish that lingers long after the sip.

The Innovation: 72‑Hour Anaerobic Honey Co‑Ferment

This coffee’s depth comes from a meticulously controlled scientific process:

• 72‑Hour Anaerobic Infusion

Whole cherries ferment in sealed tanks for 72 hours with fresh blackberries and specialised wine yeast. The fruit infuses at a molecular level, while the yeast accelerates fermentation and unlocks complex aromatic compounds.

• Honey Process for Body & Sweetness

After fermentation, the cherries are pulped with the sticky mucilage left intact. This Honey Process amplifies body, sweetness, and syrupy texture.

• Precision Drying

Sustainability at Finca Santa Monica

Jairo Arcila’s co‑fermented coffees are produced with a deep commitment to environmental responsibility:

• Water Recycling: All flotation and sorting water is reused across batches.
• Vetiver Grass Filtration: Excess water is filtered through vetiver grass beds, naturally purifying it and returning clean oxygen to the environment.

Coffee Tasting Profile: Blackberry Preserves, Spiced Wine & Honey

Roasted as a Medium‑Light Omni Roast, this coffee is ideal for both filter and espresso.

• Palate: Ripe Blackberry Preserves
• Complexity: Spiced Red Wine aromatics
• Finish: Velvety Honey sweetness
• Character: Heavy‑bodied, vibrant, layered — exceptional with milk

In milk, the blackberry and honey transform into flavours reminiscent of a berry danish.

Single Origin Detail: Colombia Santa Monica

• Origin: Colombia
• Region: Armenia, Quindio
• Producer: Jairo Arcila
• Varietal: Castillo
• Processing Method: Anaerobic Co-Ferment (Blackberry & Wine Yeast) + Honey Process
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Dialling in the Jammy Sweetness

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g
• Yield: 300ml
• Time: 3:15

Tip: The honey process adds body — use a steady, controlled pour to highlight the spiced‑wine aromatics.

Espresso

• Dose: 24g
• Yield: 45ml
• Time: 29–33 seconds

Tip: Exceptional in milk — transforms into a dessert‑like berry pastry profile.

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Freshly roasted in Melbourne and shipped directly from our roastery to your door.