Co-Fermented Coffee Jairo Arcila: Blackberry & Wine Yeast Santa Monica

40 AUD

Dark Fruit Mastery: The Blackberry & Wine Yeast Co‑Ferment The Blackberry & Wine Yeast Co-Fermented Coffee Jairo Arcila produces is a standout microlot, showcasing the cutting edge of Colombian fermentation innovation. Crafted at Finca Santa Monica, this lot undergoes a blackberry and wine‑yeast co‑fermentation that transforms the Castillo varietal into a dark‑fruit powerhouse. Expect jammy blackberry richness, spiced red‑wine aromatics, and a velvety honeyed finish that lingers long after the sip. The Innovation: 72‑Hour Anaerobic Honey Co‑Ferment This coffee’s depth comes from a meticulously controlled scientific process • 72‑Hour Anaerobic Infusion Whole cherries ferment in sealed tanks for 72 hours with fresh blackberries and specialised wine yeast. The fruit infuses at a molecular level, while the yeast accelerates fermentation and unlocks complex aromatic compounds. • Honey Process for Body & Sweetness After fermentation, the cherries are pulped with the sticky mucilage left intact. This Honey Process amplifies body, sweetness, and syrupy texture. • Precision Drying Beans are dried on concrete patios (Elbas) until they reach the ideal 9.5–11% moisture content, ensuring clarity and stability. Sustainability at Finca Santa Monica Jairo Arcila’s co‑fermented coffees are produced with a deep commitment to environmental responsibility • Water Recycling: All flotation and sorting water is reused across batches. • Vetiver Grass Filtration: Excess water is filtered through vetiver grass beds, naturally purifying it and returning clean oxygen to the environment. Coffee Tasting Profile: Blackberry Preserves, Spiced Wine & Honey Roasted as a Medium‑Light Omni Roast, this coffee is ideal for both filter and espresso. • Palate: Ripe Blackberry Preserves • Complexity: Spiced Red Wine aromatics • Finish: Velvety Honey sweetness • Character: Heavy‑bodied, vibrant, layered — exceptional with milk In milk, the blackberry and honey transform into flavours reminiscent of a berry danish. Single Origin Detail: Colombia Santa Monica • Origin: Colombia • Region: Armenia, Quindio • Producer: Jairo Arcila • Varietal: Castillo • Processing Method: Anaerobic Co-Ferment (Blackberry & Wine Yeast) + Honey Process • Roast Level: Medium-Light (Omni-Roast) Brew Guide: Dialling in the Jammy Sweetness Filter (V60 / Chemex / Batch Brew) • Dose: 20g • Yield: 300ml • Time: 3:15 Tip: The honey process adds body — use a steady, controlled pour to highlight the spiced‑wine aromatics. Espresso • Dose: 24g • Yield: 45ml • Time: 29–33 seconds Tip: Exceptional in milk — transforms into a dessert‑like berry pastry profile. Shop Moto Bean & Win $10,000 Cash Experience the pinnacle of fermented coffee while entering our biggest season giveaway. See here for details and T&Cs. • $10,000 Grand Prize • Weekly $100 Fuel Vouchers • Monthly Rewards • All entries stay in the draw for the entire promotion Freshly roasted in Melbourne and shipped directly from our roastery to your door.

Origin

Colombia Quindio

Process

anaerobic

Roast

medium_light

Varietal

Castillo