Jairo Arcila – Honey + (Wine Yeast / Lychee) - Pink Bourbon
Jairo Arcila – Honey + (Wine Yeast / Lychee) - Pink Bourbon
A rare, fruit-saturated microlot from Colombia’s fermentation frontier.
Sourced from Finca Santa Mónica in Armenia, Quindío, this 100% Pink Bourbon nano-lot was produced by Jairo Arcila, known for his mastery of experimental fermentation. In this honey-processed release, wine yeast and lychee were introduced during a 72-hour anaerobic fermentation, resulting in a truly layered and vibrant cup.
This is your last chance to taste one of the most innovative expressions of Colombian coffee to date.
Origin: Armenia, Quindío, Colombia
Producer: Jairo Arcila
Variety: Pink Bourbon
Process: Honey + Wine Yeast & Lychee (Anaerobic)
Altitude: 1,450–1,500 MASL
Roast Level: Light
Tasting Notes: Lychee – Cacao Nibs – Molasses
Package Size: 8.8oz (250g)
Innovation at Finca Santa Mónica
This Reserve Pink Bourbon lot reflects Jairo Arcila’s passion for innovation and flavor exploration. The cherries are hand-harvested at peak ripeness, fermented with wine yeast and lychee pulp, and then dried on raised beds to maintain structure and sweetness. The unique terroir—volcanic soil at mid-elevation—supports a juicy, fruit-driven profile with sparkling acidity and silky body.
Pink Bourbon, still being genetically studied, is believed to be a natural mutation from Huila, thriving at altitudes above 2,000 MASL. This lot pushes its potential further with intentional fermentation.
Recommended Brew Guide (V60)
Dose: 23g medium grind
Water: 390g at 208°F
Ratio: 17:1
Pour: 100g → 100g → 100g → 90g
Total Brew Time: 3:00–3:45
(Coarsen grind to shorten brew time, fine for longer extraction.)
