Colombia Jairo Arcila Cinnamon Coffee Co-Ferment

Aromatic, Warming, and Unmistakably Jairo Arcila

This microlot is a celebration of bold Colombian experimentation. Grown by Jairo Arcila at Santa Mónica farm in Armenia, Quindío, this lot showcases how a simple ingredient—cinnamon—can transform a coffee into something deeply comforting and irresistibly aromatic.

Through a carefully controlled anaerobic fermentation, Jairo has created a cup that tastes like a fresh cinnamon bun wrapped in red fruit sweetness and cacao depth. It’s warming, vibrant, and beautifully expressive.

The Innovation: 72‑Hour Cinnamon Fermentation

This coffee’s signature flavour comes from a fermentation process designed to infuse the beans with natural cinnamon aromatics.

• Dry Anaerobic Fermentation (72 Hours) Hand‑picked Castillo cherries ferment with the pulp on in sealed tanks for 72 hours. During this stage, dried cinnamon sticks are added to the tank, allowing the beans to absorb warm, spicy esters.
• Raised‑Bed Drying After fermentation, the cherries are dried slowly on raised beds until the ideal moisture content is reached—preserving clarity, sweetness, and structure.

Tasting Profile: Cinnamon Bun, Cacao Nibs & Red Fruits

Cinnamon Bun – Warm, aromatic, and comforting Cacao Nibs – Deep chocolate complexity Red Fruits – Bright, juicy acidity Lime – A zesty lift that keeps the cup lively

A perfect match for anyone who loves spice‑driven, dessert‑like coffees.

Roasted as a Medium‑Light Omni‑Roast, this coffee is expressive, sweet, and beautifully balanced.

Single Origin Details

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Mónica
• Producer: Jairo Arcila
• Varietal: 100% Castillo
• Processing: Anaerobic Fermentation with Cinnamon
• Roast Level: Medium‑Light (Omni‑Roast)

Brew Guide

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Espresso

Freshly Roasted in Melbourne

This microlot is roasted locally to highlight its warming spice, red‑fruit brightness, and cacao‑rich depth.