Jario Arcila (72HR Honey, Wine Yeast / Peach Infusion) SCA:88+
Jario Arcila (72HR Honey, Wine Yeast / Peach Infusion) SCA:88+
Jario Arcila (72HR Honey, Wine Yeast / Peach Infusion) SCA:88+

Jario Arcila (72HR Honey, Wine Yeast / Peach Infusion) SCA:88+

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Origin: Colombia

Farm: Santa Mónica

Varietal: Castillo

Altitude: 1500 MASL

Certification: Micro-Lot

Process: 72HR Honey, Wine Yeast / Peach Infusion

Cup Score: 88+

Sweet Peaches & Cream 

Our most high-end and experimental lot to date - something AMAZING.

For over 35 years Jairo Arcila had been growing coffee at his farm Santa Mónica. 


This incredible lot was first exposed to a dry anaerobic fermentation in a sealed barrel for 72 hours with the pulp and skin.

During this fermentation stage, ripe peaches and a specific wine yeast were added. Once complete the cherries were then pulped and placed to dry on raised beds with more peaches placed amongst the drying coffee until the ideal moisture content was achieved. (This is usually between 9 & 11%.)

The care which goes into this lot is unparalleled. The cherries are picked with very strict parameters for ripeness, and are then floated, where any underdeveloped cherries will rise to the top to be scooped out.

This microlot is 100% Castillo, a variety developed by Federación Nacional de Cafeteros. It usually has a larger yield than Caturra and is more resistant to coffee leaf rust.

This is a showcase of what’s possible with experimental processing through fruit infusion compounded with years of cultivation experience and a great scientific understanding of fermentation, Jario (pronounced “Hario”) is able to create this truly special lot. 

Not a wispy flutter of a peach note, this a full on sweet peach & cream knockout!

This lot needs to be experienced to be believed.

This is a huge contrast as up until 2016, the Colombian Coffee Growers Federation had banned the export of anything other than washed coffees, prioritising clean, balanced coffees with the largest possible yield. 

Gradually, as farmers began to produce higher quality coffee, the Federation eased its strict guidelines. This U-turn allowed for amazing ingenuity, creativity, and experimentation from Colombian producers, which has resulted in some truly incredible lots.


Finca Maracay and Santa Móinca sits at 1400 masl, and has been owned by the Arcila family since 1990. 

Jairo worked as a mill manager for Colombia’s second largest exporter for over 40 years. He purchased his first coffee farm, Finca La Esmeralda, in 1987 and managed to earn a supplemental income alongside his full-time job. 

Jairo has now managed to purchase five additional farms and during harvest time is able to provide much needed jobs to locals, having a significant economic impact on their community.

With the help of his 2 sons, Jairo has improved picking, sorting, and the processing of his coffee and also now grows exotic varieties like Pink Bourbon, Papayo and Geisha across all his farms.


Jairo Arcila is a 63 year old third generation coffee grower in Quindio, Colombia. 

He is married to Luz Helena Salazar, a now renowned coffee producer in her own right, they had two children together: Carlos and Felipe Arcila who also produce their own coffee lots and are the co-founders of Cofinet.

Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years Jairo managed to purchase his own land and continues growing coffee until today.

Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. 

As with our latest Diego Bermudez lot - this is very limited to just 100x bags