Jairo Arcila Honey Process – Peach Co-Ferment

This Colombia Castillo lot is a vibrant, fruit-forward coffee that drinks like summer in a cup.

Using a 72-hour anaerobic honey process, the coffee is co-fermented with fresh peaches and wine yeast, creating a naturally expressive profile without overpowering the base coffee. The result is layered and aromatic, with notes of ripe peaches, maple syrup, citrus fruit, balanced by a smooth body and bright, juicy acidity.

Castillo’s naturally balanced profile provides the perfect foundation for this process—clean, structured, and approachable—while the fermentation brings out a more dynamic, memorable cup.

This is a standout option for customers looking for something unique but still highly drinkable.

Tasting Notes: Ripe Peaches, Maple Syrup, Citrus Fruit
Process: Honey | 72hr Anaerobic | Peach Co-Ferment | Wine Yeast
Variety: Castillo
Origin: Colombia