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colombia coffee

Jairo Arcila Strawberry Co-Ferment

by picacho coffee roasters · las cruces, usa

you'll taste winey before honey. this is jairo arcila strawberry co-ferment, an anaerobic colombia from picacho coffee roasters.

wineyhoneyhoneycomb
$12buy from picacho coffee roasters

the bean

origin
colombia
process
anaerobic
roast
light
status
in stock
the jairo arcila strawberry co-ferment is a light roast colombian coffee from picacho coffee roasters, produced using an anaerobic co-fermentation process with strawberry. that process drives the winey, honey, and honeycomb character you get in the cup, with a ferment-forward sweetness that sits somewhere between fruit and floral. because it's roasted light, the origin and process flavors stay intact. it responds well to brew methods that let those flavors open up slowly, such as pour over or aeropress with water around 88 to 92 celsius, and a slightly coarser grind to avoid over-extraction of the ferment.

common questions

What does Jairo Arcila Strawberry Co-Ferment taste like?

expect winey, honey, and honeycomb flavors, shaped by the anaerobic strawberry co-fermentation process. the sweetness leans toward ripe and fermented rather than clean or bright.

How is Jairo Arcila Strawberry Co-Ferment grown and processed?

this coffee comes from colombia and is processed using an anaerobic co-fermentation method, meaning it ferments without oxygen in the presence of strawberry. that process is what gives it its distinctive winey and honeyed character.

How should I brew Jairo Arcila Strawberry Co-Ferment?

as a light roast with strong process-driven flavors, it suits pour over or aeropress brewed at lower water temperatures, around 88 to 92 celsius, to keep the winey and honeycomb notes balanced without tipping into sharpness.

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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