Colombian Passion Fruit Co-Ferment (Jairo Arcila)

Colombian Passion Fruit Co-Ferment is a washed-process, anaerobic-fermented single-origin coffee from the Santa Monica farm in Quindío, Colombia, grown by Jairo Arcila at 1,500 metres above sea level, with tasting notes of passion fruit, honeydew, and lychee, roasted medium for filter and espresso. Same farm, same producer, different fruit. Jairo Arcila uses passion fruit pulp and wine yeast in a 48-hour dry anaerobic fermentation before the cherries are washed and dried on raised beds. Shorter ferment than the banana version, washed instead of honey — which means less body and more clarity. The passion fruit comes through clean and bright rather than sweet and heavy. In the cup, it's expressive without being loud. Passion fruit on the front. Honeydew and lychee sweetness in the middle. Clean finish with lively acidity. Medium body. It pulls beautifully as an iced latte — the brightness survives over ice in a way that richer, heavier coffees don't. Works well as a filter or espresso. Brew Notes Pour-over (V60): grind medium-fine, 1:15 ratio by weight, 93°C (199°F). Short 30-second bloom. The washed process produces a clean extraction — you don't need to go slow or be precious about it. For espresso: 1:2 ratio, 25–28 seconds. The acidity and fruit notes make it a good candidate for cold espresso drinks — the clarity holds. Origin Details Origin Colombia Farm Santa Monica, Quindío Producer Jairo Arcila Variety Castillo Altitude 1,500 m.a.s.l. Process Washed (anaerobic, 48hr, pa Sold on Sandgate Coffee Roasters (https://sandgatecoffee.com/products/colombian-passion-fruit-co-ferment-jairo-arcila). The price shown is the retail price on that storefront on 2026-10-23, not a GreenB2B quote or a wholesale price.