Jairo Arcila Villarazo Pink Bourbon Strawberry Co-Ferment

A Sublime Fusion: The Strawberry Wine‑Yeast Microlot

This limited‑release Pink Bourbon microlot showcases one of Jairo Arcila’s most expressive co‑fermentation profiles — a vibrant fusion of honey processing, wine yeast, and fresh strawberry. Unlike the Castillo Strawberry Co‑Ferment, this lot is built on the naturally floral, high‑altitude Pink Bourbon cultivar, giving it a lighter, more elegant structure and a lifted fruit character.

Grown at Finca Villarazo, this coffee underwent a 72‑hour dry anaerobic fermentation with the pulp still on. During this stage, strawberry and wine yeast were added to intensify ester development and deepen the fruit complexity. After fermentation, the cherries were pulped and dried on raised beds — with ripe strawberries placed among the coffee — allowing the sugars and aromatics to infuse slowly as the beans reached ideal moisture.

The result is a cup that is intensely sweet, aromatic and layered, with a flavour profile that feels both familiar and elevated: strawberry compote, vanilla cream, chocolate, caramel and grape‑like juiciness.

A syrupy, fruit‑forward cup with lifted aromatics, silky sweetness and a long, confection‑like finish.

Single Origin Details

- Origin: Colombia

Region: Armenia, Quindío

- Farm: Villarazo

- Producer: Jairo Arcila

- Varietal: Pink Bourbon

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

- Fermentation: 72‑hour dry anaerobic with pulp on

- Drying: Raised beds with ripe strawberries

- Altitude: 1400-1450 masl

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

Pink Bourbon is currently under genetic research to determine its origin. It is believed to be a natural mutation discovered at 2100 masl in San Adolfo, Huila, known for its floral complexity and high sweetness.

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

Cup Profile

Bold, confection‑like strawberry intensity

More elegant, layered sweetness and florals

Strawberry, chocolate, caramel, roses

Body

Dense, syrupy

Silky, juicy

Overall Style

Big, expressive, dessert‑like

Refined, complex, high clarity

Proudly West Melbourne Roasted

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.