About

First released in 2021, at the start of the co-ferment wave, this lot from Jairo Arcila helped shape the conversation. Now it returns as the third release in our 10-Year Series: bright, fruit-forward, and built to spark curiosity. This lot follows a controlled, multi-stage approach. After selecting only the ripe cherries, they undergo a 48-hour anaerobic fermentation, with strawberries introduced during this stage to influence the overall profile. Following fermentation, the coffee is pulped, washed and dried over eight days. The use of assisted fermentation here is deliberate - building on the inherent structure of Castillo varietal while introducing an intensely fruit-forward profile.