Jairo Arcila — “Halloween Candy” Co-Ferment

Origin: Armenia, Quindío, Colombia
Producer: Jairo Arcila
Farm: Finca Santa Mónica
Variety: Castillo
Process: Co-ferment (Passion Fruit, Lychee & Grape)
Elevation: 1500 MASL

MEET THE PRODUCER

The Arcila family name has been synonymous with Colombian coffee excellence for over 80 years. As third-generation producers, they’ve turned their deep agricultural heritage into a playground for innovation. Jairo Arcila, in particular, has become a standout figure in the world of experimental fermentation. Since purchasing his first farm in 1987, he has balanced biodiversity and sustainability with creative, high-precision coffee processing. Across his six farms in Armenia, Jairo not only cultivates exceptional coffee but also grows mandarin, orange, plantain, and banana, providing year-round employment and supporting his local community through multiple harvests.

TRUST THE PROCESS

If there’s one thing Jairo Arcila is known for, it’s his fearless curiosity when it comes to flavour and process. This special Halloween release is a vivid showcase of that creativity - a blend of three of his most expressive fruit co-ferments: passion fruit, lychee, and grape. Each component undergoes its own controlled anaerobic fermentation, where the fruits are added to the coffee cherries to influence the flavour and fermentation activity. Once complete, the lots are dried slowly to preserve their complexity before being carefully blended to achieve a candy-inspired flavour profile worthy of the spooky season.

The result is a coffee that’s as bold and colourful as a jack’o’lantern full of sweets — an unapologetic celebration of sugar, funk, and fun! Perfect for the season!

TAKE A SIP

This isn’t your mellow autumn brew - it’s a Halloween candy explosion. Think peach rings, Sweet Tarts, grape Jolly Ranchers, and gummy worms all swirling in one juicy, electric cup. Vibrant and unapologetically fun, this coffee walks the line between sweet nostalgia and sensory adventure.

TASTES LIKE

🍑 Peach Rings
🍇 Grape Candy
🍬 Sweet Tarts
🐛 Gummy Worms

WHY WE LOVE IT

A coffee that embraces playfulness without sacrificing craftsmanship. Jairo’s co-ferment wizardry shines in this cup — a thrilling blend of technique, terroir, and Halloween spirit. Trick or treat? Definitely treat.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.