Flavour notes:Dragon fruit, lychee and pineapple. Tropical, sweet and wild, like a festive fruit punch.
 
Origin: Colombia
Region: Quindio 
Farm: Santa Mónica
Producer: Jairo Arcila
Process: Honey + Wine Yeast & Dragon Fruit Co-ferment
Altitude: 1450 - 1500 masl
Varietal: Castillo
SCA score: 88
Green coffee importer: Cofinet
 
 
A Tropical Flavour Expedition
This limited-release Castillo has been co-fermented with dragon fruit, producing an expressive cup with layered tropical fruit character and a refined, tea-like finish. It’s a standout choice for anyone seeking something adventurous yet balanced—ideal for gifting, seasonal brewing, or simply elevating daily coffee rituals.
 
Jairo Arcila: A Legacy of Innovation
The Arcila family has been shaping Colombian coffee for over 80 years, and since 2015 they’ve shifted their focus toward producing and exporting some of the most innovative, high-quality specialty coffees in the region. Led by Jairo Arcila, the family is known for pioneering alternative fermentation methods that push flavour boundaries while maintaining exceptional execution. His son Felipe now oversees most of these co-fermentation experiments at their processing centre in Armenia, Quindío—continuing that same spirit of curiosity and precision. We’ve showcased several of their experimental lots recently, but this dragon fruit co-ferment may be one of the most expressive yet!
 
The Process: A Flavour Revolution
This lot of Castillo cherries underwent dry anaerobic fermentation for 72 hours, during which dried dragon fruit powder was added directly to the cherries while the pulp remained intact. This allows natural sugars and fruit compounds to interact closely throughout fermentation. Afterward, the coffee was pulped and moved to raised beds, drying slowly until it reached ideal moisture levels.