Colombia Jairo Arcila Co‑Fermented Coffee | Mint Honey Wine Yeast

A Refreshing Revelation: The Mint Wine-Yeast Microlot

This is a coffee that redefines what “herbal” can mean in specialty coffee. Produced at the iconic Santa Mónica farm in Armenia, Quindío, this microlot showcases the bold experimentation of Jairo Arcila, one of Colombia’s most innovative producers. By pairing wine yeast with dried mint leaves, he has created a cup that is cooling, aromatic, and completely unique—perfect for drinkers seeking a new sensory direction.

The Innovation: 72‑Hour Mint & Honey Inoculation

This lot’s refreshing, aromatic profile is built through a carefully controlled fermentation process designed to integrate mint at a molecular level.

• Anaerobic Mint Infusion Hand‑picked Castillo cherries undergo a 72‑hour dry anaerobic fermentation with dried mint leaves and specialised wine yeast, creating a clean, aromatic environment.
• Molecular Integration The wine yeast drives a precise fermentation, allowing the beans to absorb menthol esters and herbal aromatics without overpowering the natural sweetness.
• Experimental Honey Process After fermentation, the cherries are pulped but dried with their mucilage intact. This Honey Process adds a caramelised sweetness that balances the cooling mint character.
• Controlled Drying The coffee is dried slowly on raised beds, allowing the spice, fruit, and mint aromatics to settle into a cohesive, complex profile.

Tasting Profile: Fresh Mint, Cardamom & Red Wine

Roasted as a Medium‑Light Omni‑Roast, this coffee is clean, refreshing, and intensely aromatic.

Aroma: Fresh mint with a bright, inviting lift

Palate: Cardamom spice and red‑wine complexity

Core: Deep cacao sweetness with a zesty orange edge

Finish: A cooling mint note that lingers cleanly and elegantly

A truly distinctive cup—vibrant, herbal, and beautifully balanced.

Single Origin Details

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Mónica
• Producer: Jairo Arcila
• Varietal: Castillo
• Processing Method: Honey Process + Wine Yeast & Dried Mint Co-Ferment
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Dialling in the Mint Clarity

The Wine Yeast Mint lot is highly aromatic and incredibly refreshing. Whether you are brewing a morning filter or a sophisticated espresso, follow these Australian-tested parameters:

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g (Medium-Fine grind)
• Yield: 260ml
• Time: 2:30 minutes
• Roaster’s Tip: Use a slightly faster brew time to highlight the sparkling cardamom and orange notes. This coffee makes an incredible iced filter—the cold temperature amplifies the cooling sensation of the mint.

Espresso

• Dose: 22.5g
• Yield: 40ml
• Time: 29–31 seconds
• Roaster’s Tip: This makes a "mind-blowing" long black. In milk, the mint and cacao notes combine to create a flavour profile reminiscent of a premium mint chocolate truffle.

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