Colombia | Jairo Arcila Santa Monica Peach + Wine Yeast
Peach Rings | Mandarin | Cacao Nibs | Floral
Producer: Jairo Arcila
Process: Peach + Wine Yeast Honey
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1450 - 1500 masl
Best After: 2 Weeks Off-Roast
This exceptional coffee comes from Jairo Arcila, a dedicated third-generation coffee producer from Quindío, Colombia. With a lifelong passion for coffee, Jairo began his career as a Mill Manager for one of Colombia’s largest exporters, a role he held for over 40 years before retiring in 2019. His journey as a producer started in 1987 with the purchase of Finca La Esmeralda, where he planted his first Caturra lot. Over the years, he expanded his farms to include Villarazo, Mazatlán, Santa Mónica, Maracay, and Buenos Aires.
With the expertise and support of his sons, Carlos and Felipe—co-founders of Cofinet—Jairo has refined his farming and processing techniques, elevating his coffees to new heights. Together, they have introduced exotic varieties such as Pink Bourbon, Java, Papayo, and Gesha, while also improving harvesting, sorting, and fermentation methods. Beyond coffee, Jairo cultivates crops like mandarin, orange, plantain, and banana, enhancing both farm biodiversity and local sustainability.
The Process
This microlot, grown at Finca Santa Monica, is 100% Pink Bourbon—a variety prized for its resilience and exceptional cup quality. The coffee underwent a 72-hour dry anaerobic fermentation with the pulp intact, during which peaches and wine yeast were added to amplify complexity. After fermentation, the cherries were pulped and dried on raised beds with fresh peaches interspersed, allowing the fruit’s aromatics to further infuse the coffee until the ideal moisture content was reached.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Haribo Peach Rings and cacao nibs in the cup with a sweet, juicy mandarin orange-like acidity and a mouth feel that is on the lighter side of medium. Expect some florals to appear as the cup cools.
Brewing Recommendations:
Filter: We are enjoying a flat-bottom style brewer like the April Brewer or Kalita Wave to emphasize the sweetness with 1:15 ratio and a slightly lower water temperature of around 199F.
Espresso: This coffee tastes best as espresso around 4 weeks off-roast with a wider 1:3 ratio in about 23-25 seconds to open up and mute the acidity.
Peach Rings | Mandarin | Cacao Nibs | Floral
Producer: Jairo Arcila
Process: Peach + Wine Yeast Honey
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1450 - 1500 masl
Best After: 2 Weeks Off-Roast
This exceptional coffee comes from Jairo Arcila, a dedicated third-generation coffee producer from Quindío, Colombia. With a lifelong passion for coffee, Jairo began his career as a Mill Manager for one of Colombia’s largest exporters, a role he held for over 40 years before retiring in 2019. His journey as a producer started in 1987 with the purchase of Finca La Esmeralda, where he planted his first Caturra lot. Over the years, he expanded his farms to include Villarazo, Mazatlán, Santa Mónica, Maracay, and Buenos Aires.
With the expertise and support of his sons, Carlos and Felipe—co-founders of Cofinet—Jairo has refined his farming and processing techniques, elevating his coffees to new heights. Together, they have introduced exotic varieties such as Pink Bourbon, Java, Papayo, and Gesha, while also improving harvesting, sorting, and fermentation methods. Beyond coffee, Jairo cultivates crops like mandarin, orange, plantain, and banana, enhancing both farm biodiversity and local sustainability.
The Process
This microlot, grown at Finca Santa Monica, is 100% Pink Bourbon—a variety prized for its resilience and exceptional cup quality. The coffee underwent a 72-hour dry anaerobic fermentation with the pulp intact, during which peaches and wine yeast were added to amplify complexity. After fermentation, the cherries were pulped and dried on raised beds with fresh peaches interspersed, allowing the fruit’s aromatics to further infuse the coffee until the ideal moisture content was reached.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Haribo Peach Rings and cacao nibs in the cup with a sweet, juicy mandarin orange-like acidity and a mouth feel that is on the lighter side of medium. Expect some florals to appear as the cup cools.
Brewing Recommendations:
Filter: We are enjoying a flat-bottom style brewer like the April Brewer or Kalita Wave to emphasize the sweetness with 1:15 ratio and a slightly lower water temperature of around 199F.
Espresso: This coffee tastes best as espresso around 4 weeks off-roast with a wider 1:3 ratio in about 23-25 seconds to open up and mute the acidity.
Peach Rings | Mandarin | Cacao Nibs | Floral
Producer: Jairo Arcila
Process: Peach + Wine Yeast Honey
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1450 - 1500 masl
Best After: 2 Weeks Off-Roast
This exceptional coffee comes from Jairo Arcila, a dedicated third-generation coffee producer from Quindío, Colombia. With a lifelong passion for coffee, Jairo began his career as a Mill Manager for one of Colombia’s largest exporters, a role he held for over 40 years before retiring in 2019. His journey as a producer started in 1987 with the purchase of Finca La Esmeralda, where he planted his first Caturra lot. Over the years, he expanded his farms to include Villarazo, Mazatlán, Santa Mónica, Maracay, and Buenos Aires.
With the expertise and support of his sons, Carlos and Felipe—co-founders of Cofinet—Jairo has refined his farming and processing techniques, elevating his coffees to new heights. Together, they have introduced exotic varieties such as Pink Bourbon, Java, Papayo, and Gesha, while also improving harvesting, sorting, and fermentation methods. Beyond coffee, Jairo cultivates crops like mandarin, orange, plantain, and banana, enhancing both farm biodiversity and local sustainability.
The Process
This microlot, grown at Finca Santa Monica, is 100% Pink Bourbon—a variety prized for its resilience and exceptional cup quality. The coffee underwent a 72-hour dry anaerobic fermentation with the pulp intact, during which peaches and wine yeast were added to amplify complexity. After fermentation, the cherries were pulped and dried on raised beds with fresh peaches interspersed, allowing the fruit’s aromatics to further infuse the coffee until the ideal moisture content was reached.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Haribo Peach Rings and cacao nibs in the cup with a sweet, juicy mandarin orange-like acidity and a mouth feel that is on the lighter side of medium. Expect some florals to appear as the cup cools.
Brewing Recommendations:
Filter: We are enjoying a flat-bottom style brewer like the April Brewer or Kalita Wave to emphasize the sweetness with 1:15 ratio and a slightly lower water temperature of around 199F.
Espresso: This coffee tastes best as espresso around 4 weeks off-roast with a wider 1:3 ratio in about 23-25 seconds to open up and mute the acidity.