MEET THE PRODUCER | Fans of his previous co-fermented coffees will be pleased to see Jairo Arcila's name back in the lineup, and this lot is particularly special because we are releasing it alongside a black label coffee produced by Jairo's son, Felipe! The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this Honey+ (wine yeast and peach co-fermentation) is his latest triumph in that endeavor.

TRUST THE PROCESS | This Castillo lot was exposed to dry, anaerobic fermentation for 72 hours, during which time peaches and wine yeast were added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, and more peaches were nestled amongst the cherries as they did so.

TAKE A SIP | You'll be unsurprised to learn that ripe peaches is one of our flavor calls for this coffee, but that's not the only magic happening in the cup. With a delightful lavender florality and vibrant, lime-like acidity, this coffee also boasts a red stone fruit note, like red cherries. White wine varieities from Portugal (Fernão Pires), Germany (Müller Thurgau), and Argentina (Torrontés) come to mind when taking a sip.

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Origin | Armenia, Quindio, Colombia

Producer | Jairo Arcila

Farm | Finca Santa Monica

Process | Honey+ (wine yeast + peach co-fermentation)

Variety |  Castillo

Elevation | 1450-1500 masl