MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this co-fermented lot is his latest triumph in that endeavor. TRUST THE PROCESS | This Pink Bourbon lot was exposed to dry, anaerobic fermentation for 72 hours, during which time dried berry powder was added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, until optimal moisture content was achieved. TAKE A SIP | Because Jairo chose to ferment this coffee with the cherry still intact, we get to enjoy this really lovely combination of both coffee fermentation flavors AND the co-fermented fruit flavors, rather than one of them overshadowing the other. The result is a lot of really fun candy flavors, like blue raspberry Jolly Ranchers and cotton candy. On the fruit-flavor side of things, fruit punch is another nostalgic nod we'd like to add to the list. And finally, that whole cherry anaerobic fermentation leaves us with a pleasantly funky orange wine note. Cheers. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Monica Process | co-ferment Variety | Pink Bourbon Elevation | 1500 masl

MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this co-fermented lot is his latest triumph in that endeavor. TRUST THE PROCESS | This Pink Bourbon lot was exposed to dry, anaerobic fermentation for 72 hours, during which time dried berry powder was added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, until optimal moisture content was achieved. TAKE A SIP | Because Jairo chose to ferment this coffee with the cherry still intact, we get to enjoy this really lovely combination of both coffee fermentation flavors AND the co-fermented fruit flavors, rather than one of them overshadowing the other. The result is a lot of really fun candy flavors, like blue raspberry Jolly Ranchers and cotton candy. On the fruit-flavor side of things, fruit punch is another nostalgic nod we'd like to add to the list. And finally, that whole cherry anaerobic fermentation leaves us with a pleasantly funky orange wine note. Cheers. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Monica Process | co-ferment Variety | Pink Bourbon Elevation | 1500 masl