An experimental release from Jairo Arcila, a dedicated third-generation coffee producer from Quindio, Colombia. Jairo is celebrated for his experimental processing methods, particularly, fruit maceration and controlled fermentations. With guidance from his sons at Cofinet, an exporter known for pushing the boundaries of Colombian coffee, Jairo has transformed traditional coffee practices into a platform for sensory innovation.
One of Santa Monica's most talked about lots is this Castillo Peach Maceration, a fruit-infused Anaerobic washed coffee. For this microlot, Castillo cherries are fermented in sealed tanks alongside fresh peaches and wine yeast for up to 72 hours. After fermentation, cherries are pulped and dried on raised beds, with dried peaches interspered fo further enhance the fruity aromatics.
Bold, peachy, and very fun, this is a vibrant, layered and dessert-like offering. Out of the many co-fermentation coffees we've tried, this lot is a sophisticated standout, in which the fruit driven peach notes enhanced and harmonised with the natural flavours of the coffee, rather than just sitting on top. We feel this creates an expressive example of how fermentation science and terroir can come together to create an unforgettable cup.
Region : Quindio
Varietal : Castillo
Producer : Jairo Arcila
Process : Anaerobic Washed Peach Co-Fermentation
Flavour Notes : Peach, White Wine, Chamomile
Roast Level : Suitable for both Espresso and Filter brewing methods.
