Colombia Lychee Coffee – Jairo Arcila Pink Bourbon Co‑Ferment

Lychee Coffee – Jairo Arcila Pink Bourbon Co‑Ferment (Lychee & Wine Yeast)

Limited Release | Experimental Co‑Fermented Coffee | Pink Bourbon

Experience one of the most aromatic and fruit‑forward lychee coffees ever produced by Colombian innovator Jairo Arcila. Grown at Finca Santa Mónica in Armenia, Quindío, this Pink Bourbon micro‑lot undergoes a precise lychee and wine‑yeast co‑fermentation, creating a cup bursting with tropical sweetness, floral complexity, and candy‑like aromatics.

If you’re searching for a truly unique lychee‑infused coffee, this is the standout.

Why This Lychee Coffee Is So Special

This lot showcases the perfect pairing of:

• Pink Bourbon — a rare varietal known for its floral clarity
• Fresh lychee fruit — adding tropical sweetness and perfume‑like aromatics
• Wine yeast — driving a clean, controlled fermentation
• Honey process — enhancing body and natural sweetness

The result is a highly sought‑after lychee coffee with exceptional clarity, structure, and fruit expression.

Processing — 72‑Hour Lychee & Wine Yeast Co‑Ferment

This micro‑lot achieves its signature lychee character through a meticulous, multi‑stage process:

• 72‑hour dry anaerobic fermentation with the pulp intact
• Fresh lychee added directly into sealed tanks
• Specialised wine yeast guiding a clean, aromatic fermentation
• Honey process drying, leaving natural mucilage on the beans for added sweetness

This combination allows the Pink Bourbon cherries to absorb delicate lychee esters at a molecular level, creating a cup profile that is unmistakably lychee‑forward.

Tasting Notes — Intense Lychee, Lollipop & Dark Chocolate

Roasted as a medium‑light omni roast, this lychee coffee delivers:

• Lychee — bright, juicy, unmistakable
• Lollipop — playful sweetness and red‑fruit candy notes
• Dark chocolate — grounding richness and depth
• Cacao powder — a soft, velvety finish

A beautifully balanced cup with tropical fruit aromatics and a refined mouthfeel.

Origin Details

• Origin: Armenia, Quindío, Colombia
• Producer: Jairo Arcila
• Farm: Santa Mónica
• Varietal: 100% Pink Bourbon
• Altitude: 1450–1500 MASL
• Processing: Honey + Lychee & Wine Yeast Co‑Ferment
• Fermentation: 72 hours anaerobic
• Roast Level: Medium‑Light (Omni)

Brew Guide — Bringing Out the Lychee Elegance

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g (medium‑fine)
• Yield: 260ml
• Time: 2:45 Tip: Brew at 90–92°C to highlight the delicate lychee aromatics without over‑extracting the chocolate base.

Espresso

• Dose: 23g
• Yield: 40ml
• Time: 28–32 seconds Tip: As a short black, expect a lychee‑candy explosion. In milk, it becomes reminiscent of white‑chocolate berry ganache.

Why We Love This Lychee Coffee

This is one of the most expressive and innovative co‑ferments in the Motobean lineup — a perfect example of how fruit‑assisted fermentation can elevate sweetness, clarity, and tropical aromatics while preserving the structure of a high‑quality Pink Bourbon.

If you love lychee coffee, experimental processing, or standout Colombian micro‑lots, this release is unmissable.