Jairo Arcila Blackberry Co-Ferment

Jairo Arcila Blackberry Co-Ferment

Jairo Arcila Santa Monica farm and his exceptional fermented coffees. We are consistently captivated by the delightful aroma and flavour in every cup.

This exceptional microlot from renowned producer Jairo Arcila at Finca Santa Monica is a masterful expression of co-fermentation. By fermenting the coffee with real blackberries and specialized wine yeast, Jairo Arcila has created an intense, dark fruit profile that defies expectations. This coffee is all about jammy richness, spiced red wine complexity, and a velvety honeyed finish

The Innovation: Blackberry Co-Fermentation

This unique lot achieves its layered complexity through a meticulously controlled process:

Selective Harvest & Floating: Only the ripest cherries are hand-harvested and immediately transported. Cherries are then floated to remove low-density beans. Crucially, the water used in this stage is recycled and filtered through specialised tanks and vetiver grass beds, ensuring a commitment to environmentally friendly practices.

72-Hour Anaerobic Infusion: The cherries undergo a 72-hour dry anaerobic fermentation with the pulp still on. During this stage, fresh blackberries and wine yeast are added to the tanks. The blackberries transfer their dark, jammy flavour, while the wine yeast enhances the fermentation efficiency, unlocking aromatic compounds that dramatically increase complexity and depth.

Honey Process & Drying: Following fermentation, the cherries are pulped (leaving the sticky mucilage intact—the Honey Process). The beans are then spread thinly on concrete patios (Elbas) or specialised beds and carefully monitored, turning regularly until the ideal moisture content of 9.5%-11% is reached.