Pineapple Co-Fermented

A Tropical Masterpiece: The Pineapple Co-Fermentation

Experience the innovation of Colombia Santa Monica Jairo Arcila Pineapple Co-Fermented Coffee — a tropical masterpiece roasted by Motobean Coffee Roasters in Melbourne. This experimental fermentation process infuses real pineapple into the beans, creating a cup bursting with bright acidity and fruit‑forward sweetness.

The Innovation: 48-Hour Anaerobic Infusion

This exceptional lot is the result of a meticulously controlled process, highlighting both flavour innovation and a strong commitment to environmental stewardship:

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Selective Harvest & Preparation: Only the ripest Castillo cherries are hand-harvested. Cherries are floated to ensure only the highest-density, flavour-packed beans move to the fermentation stage.

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48-Hour Anaerobic Infusion: The cherries undergo a 48-hour dry anaerobic fermentation with the pulp still on. During this critical stage, fresh pineapple is added to the sealed tanks. The pineapple transfers its bright, tangy acidity and tropical esters directly into the coffee bean at a molecular level.

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Washed Precision: Following the infusion, the cherries are pulped and washed to ensure a pristine, clean cup profile that allows the tropical fruit notes to shine without "funk."

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Controlled Drying: The beans are dried in thin layers at the elbas drying station, monitored until they reach the ideal 10% moisture content.

Sustainability: The Vetiver Grass Filtration System

At Finca Santa Monica, producing fermented coffee beans goes hand-in-hand with protecting the Quindio landscape:

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Water Recycling: Water used during processing is recycled for subsequent batches.

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Green Filtration: Once the water is no longer suitable for reuse, it is filtered through specialised tanks and then used to irrigate vetiver grass beds. This natural system purifies the water and releases clean oxygen back into the environment, ensuring zero contaminated discharge.

Coffee Tasting Profile: Juicy Pineapple, Citrus Zest & Sugarcane

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Palate: Vibrant, high-definition Juicy Pineapple.

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Sweetness: A delicate Sugarcane finish that balances the fruit acids.

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Acidity: Bright Citrus Zest that provides a refreshing, sparkling lift.

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Character: Intensely aromatic with a light, tea-like clarity in filter and a jammy, tropical body in espresso.

Single Origin Detail: Colombia Santa Monica Pineapple

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Origin: Colombia

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Region: Armenia, Quindio

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Producer: Jairo Arcila

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Varietal: Castillo

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Processing Method: Washed + Pineapple Co-Ferment

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Roast Level: Medium-Light (Omni-Roast)

The Santa Monica Pineapple is highly soluble due to the co-fermentation process. For the best results, follow these Australian-tested parameters:

Filter (V60 / Chemex)

- Dose: 20g (Medium-Coarse grind)

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Yield: 300ml

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Time: 3:15 minutes

Tip: Start with a lower water temperature (approx. 91°C) to preserve the delicate pineapple aromatics and prevent the citrus zest from becoming too sharp.

Espresso

- Dose: 24g

- Yield: 45ml

- Time: 29–33 seconds

Tip: This makes an incredible "tropical" long black. If brewing with milk, expect a flavour reminiscent of a pineapple upside-down cake.

Why Co‑Fermented Coffee Matters

Co‑fermentation is redefining specialty coffee. By fermenting coffee cherries with fresh fruit, producers like Jairo Arcila unlock new flavour dimensions — from pineapple and mango to watermelon and beyond. Motobean proudly sources these innovative Colombian coffees to bring Australian drinkers something truly unique.

Proudly West Melbourne Roasted

Proudly roasted in Ravenhall, West Melbourne. Every batch is crafted for freshness, flavour and the coffee‑loving community we serve.