HOT ! Colombian Banana Co-Ferment (Jairo Arcila)

This microlot comes from Santa Monica farm in Colombia, produced by Jairo Arcila, a third-generation grower known for carefully experimenting with fermentation. The cherries undergo a 72-hour dry anaerobic fermentation with the pulp on, using banana and wine yeast, before being pulped and dried on raised beds.

In the cup, it’s bold but balanced. Ripe banana up front, followed by tropical fruit sweetness, white chocolate and caramel. Medium body, smooth acidity. Works well as filter and still holds its own as espresso (we love it in an iced latte).

Origin: Colombia

Farm/Region: Santa Monica/Quindío

Producer: Jairo Arcila

Variety: Castillo

Growing Altitude: 1,500 m.a.s.l.

Process: Honey processing with wine yeast and banana

Tastes Like: Ripe banana, vanilla, white chocolate

Roast Profile: Medium