Jairo Arcila - Pineapple Washed Co-Ferment
Jairo Arcila - Pineapple Washed Co-Ferment
Jairo Arcila - Pineapple Washed Co-Ferment
Jairo Arcila - Pineapple Washed Co-Ferment
Jairo Arcila - Pineapple Washed Co-Ferment

Jairo Arcila - Pineapple Washed Co-Ferment

TASTING NOTES

Fruju Tropical Snow - Pineapple Lumps

A wildly expressive coffee from Jairo Arcila - a little nostalgic, a lot of fun, and inspired by summer ice creams, corner-store candy and good times.

VARIETAL Castillo
PROCESS Pineapple Washed Co-Ferment
ALTITUDE 1500 m.a.s.l
PRODUCER Jairo Arcila Santa Monica
ORIGIN Quindio, Colombia
ROAST Filter
Size
Grind
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meet the producer

Jairo Arcila

We've worked with coffees from Jairo and the Arcila family for years, drawn to their relentless experimentation and consistently distinctive cup profiles. Our relationship took us to Colombia to see their farms and processing first-hand.

read their story

the process

Pineapple Washed Co-Ferment

A fruit-driven fermentation designed to amplify tropical character and sweetness while retaining the clarity of a washed coffee

Selective Harvest

Only the ripest Castillo cherries are selectively harvested before being transported to La Pradera processing centre in GrainPro bags or specialised tanks, helping preserve their freshness and quality

Sorting & Floating

At La Pradera, the cherries are floated in water to remove low-density fruit and foreign material. Water from this stage is reused across multiple batches before being filtered through specialised tanks and irrigated into vetiver grass beds.

Pineapple Co-Fermentation

The selected cherries undergo a 48-hour dry anaerobic fermentation with pineapple. During fermentation, the pineapple interacts with the coffee, contributing to the intensely tropical profile and pronounced pineapple character found in the finished cup.

Washed & Dried

Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage, then transferred to raised drying beds. They are carefully turned throughout drying to promote even moisture loss and prevent over-fermentation or mould, reaching a final moisture content of 9.5–11%

why we chose this coffee

Pineapple Turned All the Way Up

We've worked with Jairo's coffees across a range of varieties and processing methods, but this one stopped us in our tracks. The pineapple character is unmistakable — intensely tropical, sweet and juicy - while underneath it there's still a clean, structured and genuinely delicious coffee