Jairo Arcila Coconut Co-Ferment

£19.00

Shipping calculated at checkout.

This is not a subtle co-ferment: coconut appears first as the dry, fragrant character of desiccated coconut, then becomes sweeter and creamier, recalling the soft coconut filling and milk chocolate of a Bounty Bar. Vanilla fills out the dense, viscous body, while a small citrus lift sharpens the finish. Unusually intense and deeply aromatic, it shows just how far fermentation can push flavour without losing the coffee underneath.

Produced by Jairo Arcila at Santa Mónica in Armenia, Quindío, this Castillo lot was grown at 1,450–1,500 metres and underwent a 72-hour dry anaerobic fermentation with coconut before being pulped and dried on raised beds below 35°C. The result is a distinctive, coconut-led coffee with a viscous mouthfeel.

Coffee Details

Country: Colombia
Region: Armenia, Quindío
Farm/Producer: Jairo Arcila / Santa Mónica
Varietal: Castillo
Process: 72-hour dry anaerobic fermentation with coconut
Tasting Notes: Bounty Bar, Vanilla, Citrus
Roast Style: Omni-roast (suited to all brew methods)

Producer Info

Jairo Arcila produced this Castillo lot at Santa Mónica in Armenia, Quindío. The coffee underwent a 72-hour dry anaerobic fermentation with the pulp on and coconut added.

After fermentation, the coffee was pulped and dried on raised beds below 35°C until it reached the target moisture content.

Size220g

220g 1kg

GrindWhole Bean

Whole Bean Home Espresso Stove Top Aeropress Filter French Press

SHIPPING & DELIVERY

Our dispatch days are currently Tuesdays and Thursdays. Orders placed by midnight the night before will be included in the next roast day’s dispatch.

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Jairo Arcila Coconut Co-Ferment

£19.00

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Jairo Arcila Coconut Co-Ferment

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Jairo Arcila Coconut Co-Ferment