Colombia Jairo Arcila – Strawberry Co-Fermented Coffee

A Sublime Fusion: The Strawberry Wine‑Yeast Microlot

This Strawberry Co-Fermented Coffee is one of Colombia’s most iconic experimental coffees—an expressive, fruit‑driven microlot from Santa Monica farm in Armenia, Quindío. Produced by the renowned Jairo Arcila, this lot showcases the cutting edge of co‑fermentation: real strawberries, specialised wine yeast, and a meticulously controlled honey process.

The result is a cup that feels like a fine fruit reduction—vibrant, aromatic, and intensely sweet. A true showpiece for anyone who loves high‑impact specialty coffee.

The Innovation: Strawberry Honey & Wine Yeast Process

This microlot’s signature sweetness and aromatic intensity come from a multi‑stage fermentation protocol designed to infuse the coffee with natural strawberry esters.

• Anaerobic Inoculation Hand‑picked Castillo cherries ferment in sealed tanks with fresh strawberries and wine yeast, creating a controlled environment for flavour development.
• Molecular Infusion The wine yeast acts as a catalyst, helping the beans absorb strawberry sugars and aromatics at a molecular level—ensuring the flavour remains vivid after roasting.
• Honey Processing After fermentation, the cherries are pulped but dried with their mucilage intact. This Honey Process adds creamy texture and caramelised sweetness.
• Slow Drying The coffee is dried on raised beds until it reaches perfect moisture stability, allowing the rose‑like aromatics to fully integrate.

Tasting Profile: Strawberry, Chocolate & Roses

Palate: Fresh strawberry, juicy and bright Core: Milk chocolate and caramel Finish: Rose aromatics with a cacao‑like depth Character: Intensely sweet, aromatic, and candy‑like—a true showstopper

Single Origin Details

• Origin: Colombia
• Region: Armenia, Quindío
• Farm: Santa Monica
• Producer: Jairo Arcila
• Varietal: Castillo
• Processing: Strawberry + Honey + Wine Yeast Co‑Ferment
• Roast Level: Medium‑Light (Omni‑Roast)

Brew Guide: Dialling in the Strawberry Sweetness

Filter (V60 / Chemex / Batch Brew)

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

Roaster’s Tip: Start at 91°C to preserve the delicate rose aromatics while still extracting the heavy strawberry sweetness.

Espresso

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

Roaster’s Tip: In milk, this becomes a strawberry‑dipped chocolate truffle—sweet, creamy, and decadent.

Freshly Roasted in Ravenhall, West Melbourne

This microlot is roasted locally to highlight its fruit‑forward complexity and floral finish, ensuring every bag delivers the full expression of Jairo Arcila’s innovation.