Colombia Jairo Arcila | Grape Co-Ferment | Specialty Honey Process

Deep Fruit Innovation: The Grape Honey Microlot

Experience the overwhelming sweetness and creative processing of the Colombia Jairo Arcila Grape. Sourced from the world-renowned Santa Monica farm in Quindío, this coffee is a testament to Jairo Arcila’s daring approach to flavour development. By integrating real grapes into the fermentation cycle, Jairo has created a "bursting" profile that bridges the gap between a high-end specialty brew and a playful fruit confection.

The Innovation: Honey + Grape Co-Fermentation

This lot achieves its remarkable depth through a precisely controlled, multi-stage "Grape Inoculation" protocol that puts a unique twist on the classic Honey method:

• Anaerobic Grape Infusion: Hand-picked Castillo cherries undergo a dry anaerobic fermentation phase. During this critical stage, fresh grapes are introduced into the sealed tanks.
• Molecular Absorption: Under controlled pressure and temperature, the coffee beans absorb the intense "purple" esters and tartaric acids of the grapes at a molecular level, locking the flavour into the dense seed.
• The Honey Process: Following the infusion, the cherries are pulped but dried with their natural mucilage intact. This Honey Process adds a foundational syrupy body and a deep, candy-like sweetness that complements the grape profile perfectly.
• Stabilised Drying: The beans are spread on raised beds and carefully monitored to ensure the vibrant fruit clarity and "bubblegum" aromatics are perfectly preserved.

Tasting Profile: Purple Grape & Bubblegum

Roasted as a Medium-Light Omni-Roast, this coffee is a favourite for its massive sweetness and nostalgia-inducing flavour profile:

• Palate: An intense, juicy explosion of Purple Grape.
• Core: Overwhelmingly sweet with distinct notes of Bubblegum.
• Mouthfeel: A heavy, syrupy texture that coats the palate.
• Character: Bold, playful, and one-of-a-kind—this is coffee as you've never tasted it before.

Single Origin Detail: Colombia Jairo Arcila

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Monica
• Producer: Jairo Arcila
• Varietal: Castillo
• Processing Method: Honey Process + Fresh Grape Co-Ferment
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Dialling in the Grape Sweetness

The Jairo Arcila Grape lot is highly soluble and flavour-dense. To capture the full "Bubblegum" sweetness, follow these Australian-tested parameters:

Filter (V60 / Chemex / Batch Brew)

• Dose: 19g (Medium-Fine grind)
• Yield: 270ml
• Time: 3:00 minutes
• Roaster’s Tip: A slightly longer brew time for this lot helps pull out the deep, jammy grape sugars. It makes an incredible "purple" iced coffee.

Espresso

• Dose: 22g
• Yield: 40ml
• Time: 27–30 seconds
• Roaster’s Tip: This makes a "mind-blowing" short black. In milk, the grape and bubblegum notes combine with the dairy to create a flavour profile reminiscent of a gourmet fruit milkshake.