Jairo Arcila Peach Co-Ferment

Jairo Arcila is a seasoned veteran of the Colombian coffee industry, having spent four decades managing one of the country’s largest exporters before retiring to focus on his own farms. Today, Jairo manages several estates, including Finca Santa Monica, where this lot was produced. Under the expert guidance of his sons, Carlos and Felipe of Cofinet, Jairo has transitioned from traditional farming to the forefront of the specialty coffee world, specializing in exotic varieties and experimental fermentations.

For this specific lot, the Pink Bourbon cherries were fermented for 72 hours with the addition of wine yeast and peaches. This process amplifies the inherent fruit profile of the coffee, bringing forward bright notes of yuzu and orange zest. Beyond the flavour, Jairo is committed to his community, providing essential jobs during harvest and implementing sustainable water filtration systems at Santa Monica. At Keen, we value the intersection of tradition and innovation, and Jairo’s meticulous approach to this Honey process represents exactly why we love sharing these “Exceptional” category coffees with you. Because of its rare and experimental nature, we are serving this coffee exclusively at our bar in the city centre of Utrecht.