Colombia Jairo Arcila Red Fruit Co-ferment

About This Coffee

Grown on Jairo Arcila's farm Santa Monica, this exceptional micro-lot underwent a 48-hour dry anaerobic fermentation—infused with strawberry pulp to enhance its natural vibrancy. After fermentation, the coffee was gently washed and dried on raised beds at temperatures below 35°C, ensuring a slow, even process that preserves its delicate structure and complexity.