Jairo Arcila Passion Fruit Co-Ferment

Grown by Jairo Arcila at Finca Santa Mónica, this coffee underwent a 48-hour dry anaerobic fermentation. During this stage, passion fruit pulp and wine yeast were added, infusing the beans with vibrant tropical notes. After fermentation, the coffee was gently washed and dried on raised beds below 35ºC until the ideal moisture content was reached. This microlot is 100% Castillo — a variety developed by the Federación Nacional de Cafeteros, known for its high productivity and resistance to coffee leaf rust. A bold and exotic cup that brings passion fruit brightness to every sip.