MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia. As producers, they specialize in alternative fermentation processes, and Jairo Arcilais particularly renowned for his interesting and impeccably executed experiments. A third generation producer who purchased his first coffee farm in 1987, Jairo is committed to championing biodiversity, sustainability, and quality on each of his now six farms throughout the Armenia region of Colombia. In addition to coffee, Jairo also cultivates mandarin, orange, plantain, and banana, employing many local workers throughout the various harvest seasons and making a significant economic impact in the community he has long called home. TRUST THE PROCESS | After being hand picked at peak ripeness, the coffee cherries are pulped before being placed in sealed plastic bags for a round of extended anaerobic fermentation. The coffee ferments in mucilage alongside a mixture of honey and dried lychee, resulting in an intensely fruited, delightfully funky drinking experience. TAKE A SIP | Spoiler alert: this one is a littttlllleee intense. But it’s intense in a fun, Snapple sort of way! Intensely fruited and chock-full of complex citrus, this coffee sips like lychee soda or oolong tea, with a bag of gas station peach rings thrown in for good measure. The whole experience is lively and delightful—an excellent option for iced coffee during these hot summer months. Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Mónica Process | Co-ferment Variety | Castillo Elevation | 1500 MASL

MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia. As producers, they specialize in alternative fermentation processes, and Jairo Arcilais particularly renowned for his interesting and impeccably executed experiments. A third generation producer who purchased his first coffee farm in 1987, Jairo is committed to championing biodiversity, sustainability, and quality on each of his now six farms throughout the Armenia region of Colombia. In addition to coffee, Jairo also cultivates mandarin, orange, plantain, and banana, employing many local workers throughout the various harvest seasons and making a significant economic impact in the community he has long called home. TRUST THE PROCESS | After being hand picked at peak ripeness, the coffee cherries are pulped before being placed in sealed plastic bags for a round of extended anaerobic fermentation. The coffee ferments in mucilage alongside a mixture of honey and dried lychee, resulting in an intensely fruited, delightfully funky drinking experience. TAKE A SIP | Spoiler alert: this one is a littttlllleee intense. But it’s intense in a fun, Snapple sort of way! Intensely fruited and chock-full of complex citrus, this coffee sips like lychee soda or oolong tea, with a bag of gas station peach rings thrown in for good measure. The whole experience is lively and delightful—an excellent option for iced coffee during these hot summer months. Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Mónica Process | Co-ferment Variety | Castillo Elevation | 1500 MASL