Jairo Arcila – Strawberry Co-Fermented

A Sublime Fusion: The Strawberry Wine‑Yeast Microlot

This Strawberry Co-Fermented Coffee is one of Colombia’s most iconic experimental coffees—an expressive, fruit‑driven microlot from Santa Monica farm in Armenia, Quindío. Produced by the renowned Jairo Arcila, this lot showcases the cutting edge of co‑fermentation: real strawberries, specialised wine yeast, and a meticulously controlled honey process.

The result is a cup that feels like a fine fruit reduction—vibrant, aromatic, and intensely sweet. A true showpiece for anyone who loves high‑impact specialty coffee.

The Innovation: Strawberry Honey & Wine Yeast Process

This microlot’s signature sweetness and aromatic intensity come from a multi‑stage fermentation protocol designed to infuse the coffee with natural strawberry esters.

- Anaerobic Inoculation Hand‑picked Castillo cherries ferment in sealed tanks with fresh strawberries and wine yeast, creating a controlled environment for flavour development.

- Molecular Infusion The wine yeast acts as a catalyst, helping the beans absorb strawberry sugars and aromatics at a molecular level—ensuring the flavour remains vivid after roasting.

- Honey Processing After fermentation, the cherries are pulped but dried with their mucilage intact. This Honey Process adds creamy texture and caramelised sweetness.

- Slow Drying The coffee is dried on raised beds until it reaches perfect moisture stability, allowing the rose‑like aromatics to fully integrate.

Tasting Profile: Strawberry, Chocolate & Roses

Palate: Fresh strawberry, juicy and bright Core: Milk chocolate and caramel Finish: Rose aromatics with a cacao‑like depth Character: Intensely sweet, aromatic, and candy‑like—a true showstopper

Feature

Castillo – Strawberry Co‑Ferment

Pink Bourbon – Honey + Wine Yeast + Strawberry

Varietal

Castillo

Pink Bourbon

Farm

Santa Monica

Villarazo

Producer

Jairo Arcila

Process

Strawberry + Wine Yeast Co‑Ferment

Honey Process + Wine Yeast + Strawberry Co‑Ferment

Fermentation

Anaerobic with added strawberry + wine yeast

72‑hour dry anaerobic with pulp on + strawberry + wine yeast

Drying Method

Raised beds

Raised beds with ripe strawberries placed among the coffee

Cup Profile

Bold, confection‑like strawberry intensity

More elegant, layered sweetness and florals

Intense strawberry, vanilla, chocolate, caramel, grapes

Body

Dense, syrupy

Silky, juicy

Overall Style

Big, expressive, dessert‑like

Refined, complex, high clarity

Single Origin Details

- Origin: Colombia

- Region: Armenia, Quindío

- Farm: Santa Monica

- Producer: Jairo Arcila

- Varietal: Castillo

- Processing: Strawberry + Honey + Wine Yeast Co‑Ferment

- Roast Level: Medium‑Light (Omni‑Roast)

Filter (V60 / Chemex / Batch Brew)

- Dose: 20g (medium‑fine)

- Yield: 280ml

- Time: 2:45

Espresso

- Dose: 23g

- Yield: 45ml

- Time: 29–33 seconds

Freshly Roasted in Ravenhall, West Melbourne

This microlot is roasted locally to highlight its fruit‑forward complexity and floral finish, ensuring every bag delivers the full expression of Jairo Arcila’s innovation.