Colombia Jairo Arcila Peach Co-Fermented Coffee

The Arcila Innovation: Ripe Peach Co‑Fermentation

The Arcila family are pioneers in experimental Colombian processing, and this peach co‑fermented microlot is one of their most expressive creations. Grown by Jairo Arcila at Finca Santa Mónica in Armenia, Quindío, this lot captures the essence of sun‑ripened peaches through a fermentation technique that integrates real fruit and wine yeast at origin.

The result is a cup that is lush, juicy, and bursting with stone‑fruit sweetness—perfect for drinkers who love bright, fruit‑forward specialty coffee.

The Innovation: 72‑Hour Peach & Wine Yeast Inoculation

This microlot’s clarity and vibrancy come from a precisely controlled fermentation protocol designed to infuse the beans with natural peach esters.

• Dry Anaerobic Infusion (72 Hours) Hand‑picked Castillo cherries ferment with the pulp on in sealed tanks for 72 hours.
• The Peach “Kick” Fresh ripe peaches and specialised wine yeast are added during fermentation, allowing the beans to absorb delicate malic acids and stone‑fruit aromatics at a molecular level.
• Honey Process After fermentation, the cherries are pulped but dried with their mucilage intact. This adds caramelised sweetness that balances the bright peach acidity.
• Optimal Moisture Drying The coffee is dried slowly on raised beds until the ideal moisture content is reached, ensuring the lime‑zest aromatics remain clean and stable.

Tasting Profile: Sweet Peaches, Caramel & Lime Zest

Roasted as a Medium‑Light Omni‑Roast, this coffee is vibrant, aromatic, and incredibly versatile.

Palate: Lush, juicy sweet peaches Acidity: Crisp malic acidity with hints of lime zest Core: Deep, buttery caramel Character: Bright, juice‑like, and intensely aromatic—a true sensory treat

Single Origin Details

• 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

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g (medium‑fine)
• Yield: 280ml
• Time: 2:45

Roaster’s Tip: Outstanding as a cold brew. For hot filter, brew at 92°C to keep the lime‑zest acidity sparkling and clean.

Espresso

• Dose: 23g
• Yield: 45ml
• Time: 29–33 seconds

Roaster’s Tip: As a long black, this is summer in a cup—bright, sweet, and refreshing. With milk, the peach and caramel notes transform into a flavour reminiscent of fresh peach cobbler with vanilla cream.

Freshly Roasted in Ravenhall, West Melbourne

Crafted locally to highlight its stone‑fruit sweetness, caramel depth, and sparkling acidity.

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• Melbourne Roasted: Freshly roasted and shipped directly from our roastery