Jairo Arcila - Peach
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
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.