Mango Co-Fermented Coffee Colombia Santa Monica Jairo Arcila

Tropical Innovation: Mango Co‑Fermented Coffee by Jairo Arcila

This Mango Co-Fermented Coffee from Jairo Arcila is a vibrant, fruit‑forward microlot produced at Finca Santa Mónica in Armenia, Quindío. Using a 48‑hour anaerobic fermentation with real mango pulp, this lot delivers a lush tropical profile with exceptional clarity and sweetness.  The cherries undergo a dry anaerobic 48‑hour fermentation… mango pulp is added to the fermentation tanks - creating a cup bursting with ripe mango, tropical fruits, caramel and mandarin.

The Process: Washed + Mango Co‑Ferment

This Santa Mónica Mango Co-Fermented Coffee showcases a meticulous, environmentally conscious workflow:

• Selective Harvesting – Only the ripest cherries are picked and transported in sealed bags to preserve freshness.
• 48‑Hour Anaerobic Mango Fermentation – Mango pulp is added during sealed‑tank fermentation, infusing the coffee with tropical sweetness and juicy character. Mango contributes to create a lively flavour profile, with notes of ripe mango, peach, and a delicate sweetness.
• Washed Process – After fermentation, cherries are pulped and thoroughly washed.
• Sustainable Water Filtration – Wastewater is filtered through specialised tanks and irrigated into vetiver grass beds, ensuring no contaminated water is released. This sustainable filtration system ensures that no contaminated water is discharged.
• 10‑Day Drying – Beans are dried on elbas patios until they reach 9.5–11% moisture for optimal stability. Drying continues until the cherries reach an ideal moisture content of 9.5%–11%.

Tasting Notes: Mango, Tropical Fruits, Caramel & Mandarin

Jairo Arcila's Mango Co-Fermented Coffee is bright, juicy and intensely aromatic — a perfect expression of fruit‑driven Colombian innovation.

• Aroma: Ripe mango, tropical fruit
• Palate: Mango, peach, caramel
• Acidity: Mandarin‑like citrus
• Finish: Clean, sweet and silky

The official cupping score is 88 points.

Single Origin Details

• Origin: Armenia, Quindío, Colombia
• Producer: Jairo Arcila
• Farm: Santa Mónica
• Varietal: Castillo
• Altitude: 1450–1500 masl
• Processing: Washed + Mango Co‑Ferment
• Fermentation: 48 hours anaerobic
• Drying: 10 days on elbas patios
• Score: 88

Brew Guide

This coffee shines in both filter and espresso thanks to its high solubility and fruit‑forward profile.

Filter (V60 / Chemex / Batch Brew)

• Dose: 20g
• Yield: 300ml
• Time: 3:00–3:20 Expect a clean, tropical cup with bright citrus and caramel sweetness.

Espresso

• Dose: 22–24g
• Yield: 40–45ml
• Time: 28–32 seconds Produces a syrupy, mango‑rich shot with a caramelised finish.

Why We Love It

This is one of the most expressive co‑fermented coffees we’ve ever roasted — a tropical, juicy, aromatic cup that showcases the experimental brilliance of Jairo Arcila and the sustainable processing systems at Santa Mónica.