Jairo Arcila - Passionfruit Co-ferment

A third generation coffee producer from Quindio, Colombia, Jairo Arcila worked as mill manager at one of Colombia’s largest coffee exporters for forty years before retiring in 2019. He bought his first farm, Finca La Esmeralda in 1987, growing Caturra coffee while working full-time at the mill. Since then, he's acquired five additional farms and continues to provide significant employment to the local community during harvests.

Jairo's wife, Luz Helena Salazar, is another coffee producer that we've featured in our line up. His children, Carlos and Felipe Arcila are the co-founders of our Colombian coffee export partner, Cofinet.

Passionfruit honey co-ferment

Jairo's coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. Passionfruit and wine yeast were added during fermentation. The cherries were then pulped and placed to dry on raised beds with passionfruit pulp until the ideal moisture content was achieved. This unique process has produced an unbelievable flavour; the coffee literally tastes like passionfruit juice with hints of mango.

Fika recommends

Best brewed as a filter coffee but also makes a delicious long black. We've been using the Orea V4 brewer with a water temperature of 92°C.