We have another amazing new co-ferment to talk about on the blog this week! Come read all about our new Bubblegum Co-Ferment from Finca Santa Monica in Colombia.
This extended fermentation coffee comes from one of our favorite producers in Colombia: Jairo Arcila. Arcila starts with a beautiful Pink Bourbon varietal in a honey processing method. Before the coffee is dried, it undergoes an extended fermentation with wine yeasts to introduce candy-like tasting notes and intensify sweetness. Extended fermentation also achieves layered complexity and more intense tasting notes. This coffee is a great example of a well-executed extended fermentation! It has all the sweetness and interest without being too heavy or over-fermented.
Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He now works with his two children; together they produce incredibly high quality coffees, continually learning and improving in order to be excellent. Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo, and Gesha across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavor profiles, especially their co-ferments!
White Grapes | Hard Candy | Bubblegum
We have a fun new extended fermentation coffee from one of our favorite producers in Colombia: if you love co-fermented coffees, this one is a must try! It’s a beautiful Pink Bourbon varietal that was honey processed; then it underwent an extended fermentation with wine yeasts to introduce candy-like tasting notes.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He now works with his two children; together they produce incredibly high quality coffees, continually learning and improving in order to be excellent. Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo, and Gesha across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavor profiles, especially their co-ferments!
8 oz/ 227 g
Varietals: Pink Bourbon
Elevation: 1500 masl
Process: Honey, Wine Yeast Extended Fermentation
Roast: Light
Tasting Notes: Bubblegum, White Grape, Cherry, Candy, Sweet
If you love co-fermented coffees, this one is a must try! The light roast level compliments the sweet tasting notes in this coffee: think white grapes or hard candy.
We’ve won several awards in the past with coffees we sourced from Finca Santa Monica. These coffees are always worth trying if you loved any of our award-winning coffees in the past!
