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

The Arcila Innovation: Ripe Peach Co-Fermentation

The Arcila family are renowned global experts in specialty Colombian coffee, and this peach co-fermented microlot is a shining example of their mastery. Grown by Jairo Arcila at Finca Santa Monica, this unique coffee is designed for those who seek a vibrant, stone-fruit-forward profile. By integrating real peaches and wine yeast during the fermentation stage, Jairo has created an "outstanding" cup that captures the essence of a sun-ripened peach.

The Innovation: 72-Hour Peach & Wine Yeast Inoculation

This coffee achieves its remarkable fruit clarity through a precisely controlled, scientific fermentation protocol:

• Dry Anaerobic Infusion: The hand-picked Castillo cherries undergo a 72-hour dry anaerobic fermentation period with the pulp left intact.
• The Peach "Kick": During this stage, fresh ripe peaches and specialised wine yeast are introduced into the sealed tanks. The beans absorb the delicate malic acids and stone-fruit esters from the peaches at a molecular level.
• The Honey Process: Following the infusion, the cherries are pulped but dried with their natural, flavour-rich mucilage intact. This Honey Process adds a foundational sweetness that perfectly balances the bright peach acidity.
• Optimal Moisture Drying: The coffee is dried on raised beds until the ideal moisture content is reached, ensuring the "lime zest" aromatics are perfectly integrated and stable.

Tasting Profile: Sweet Peaches, Caramel & Lime Zest

Roasted as a Medium-Light Omni-Roast, this coffee is an absolute favourite for its versatility. It performs brilliantly as a hot pour-over or a refreshing cold brew:

• Palate: Lush, succulent notes of Sweet Peaches.
• Acidity: A crisp, sparkling Malic Acid profile with hints of Lime Zest.
• Core: Deep, buttery Caramels that provide a rich base.
• Character: Vibrant, juice-like, and incredibly aromatic—a true sensory treat.

Single Origin Detail: Colombia Jairo Arcila

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Monica
• Producer: Jairo Arcila
• Varietal: Castillo
• Altitude: 1450–1500 MASL
• Processing Method: Honey Process + Wine Yeast & Ripe Peach Co-Ferment
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Dialling in the Stone Fruit Sweetness

The Jairo Arcila Peach is highly soluble and incredibly aromatic. To experience the full "peach and lime" brightness, follow these parameters:

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g (Medium-Fine grind)
• Yield: 280ml
• Time: 2:45 minutes
• Roaster’s Tip: This coffee makes an outstanding cold brew. For a hot filter, use a water temperature of approx. 92°C to ensure the lime zest acidity remains clean and sparkling.

Espresso

• Dose: 23g
• Yield: 45ml
• Time: 29–33 seconds
• Roaster’s Tip: This makes a "summer-ready" long black. In milk, the peach and caramel notes combine to create a flavour profile reminiscent of a fresh peach cobbler with vanilla cream.