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colombia coffee

Jairo Arcila Honey Peach Co-Fermentation

by picacho coffee roasters · las cruces, usa

you'll taste lemon before grapefruit. this is jairo arcila honey peach co-fermentation, an anaerobic colombia from picacho coffee roasters.

lemongrapefruitcitrus zeststone fruitpeachjasminefloralhoneyhoneycomb
$12buy from picacho coffee roasters

the bean

origin
colombia
process
anaerobic
roast
light
status
in stock
this is a light-roast colombian coffee from jairo arcila, processed anaerobically with a honey peach co-fermentation, meaning peach was introduced during a sealed, oxygen-free fermentation stage alongside the honey process. the result is a cup that leans heavily fruited and floral, with lemon, grapefruit, and citrus zest up front, stone fruit and peach through the middle, and jasmine, honey, and honeycomb on the finish. because it's roasted light, brew methods that highlight clarity and sweetness work best, pour-over or aeropress with water around 90-93°c will let the fermentation complexity come through without muddying the delicate floral notes.

common questions

What does Jairo Arcila Honey Peach Co-Fermentation taste like?

expect lemon, grapefruit, and citrus zest alongside stone fruit and peach, with jasmine, honey, and honeycomb rounding out the finish. it's a fruited, floral cup with a lot of sweetness driven by the honey peach co-fermentation process.

How is Jairo Arcila Honey Peach Co-Fermentation grown and processed?

this coffee comes from colombia and is produced by jairo arcila using an anaerobic honey peach co-fermentation, where peach is introduced during an oxygen-restricted fermentation stage to influence the final flavor of the bean.

How should I brew Jairo Arcila Honey Peach Co-Fermentation?

roasted light, this coffee rewards brew methods that preserve clarity and sweetness, pour-over or aeropress are good fits. keep water temperature moderate, around 90-93°c, to avoid masking the delicate floral and fruit characteristics.

about picacho coffee roasters

picacho coffee roasters knows how to roast beans. this las cruces operation has built something you can count on, the kind of place where people return because the coffee consistently delivers what it promises. they've earned their standing through repetition, through showing up day after day with beans that taste like someone cared about the process. you won't find flashy marketing or complicated explanations here. just solid roasting fundamentals applied to specialty coffee that holds up to scrutiny. the regulars who keep coming back aren't chasing trends or looking for the next big thing. they want good coffee, prepared well, available when they need it. simple as that. drive down west conway avenue and you'll understand why this approach works so well in a city that values substance over style.

all coffee from picacho coffee roasters

las cruces, usa

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