Colombian Banana Co-Ferment (Jairo Arcila)

Colombian Banana Co-Ferment is a honey-processed, 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 ripe banana, white chocolate, and tropical fruit, roasted medium for filter and espresso.

Jairo Arcila is a third-generation coffee farmer. He's not experimenting in the abstract — he's spent years figuring out what fermentation does to flavour at a specific altitude, with specific varietals, on a specific farm. The Banana Co-Ferment is one result of that. Castillo cherries go through a 72-hour dry anaerobic fermentation with the pulp on, using banana and wine yeast. Then they're pulped and dried on raised beds.

What that produces in the cup is bold but not heavy. Ripe banana on the front. Tropical fruit sweetness in the middle. White chocolate and caramel on the way out. The acidity is smooth — present but not sharp. Medium body. It holds up as espresso, pulls beautifully as a pour-over, and works well as an iced latte where the tropical notes stay clear even over ice.

Brew Notes

For pour-over (V60 or Chemex): grind medium-fine, use a 1:15 coffee-to-water ratio by weight, and brew at 93°C (199°F). A 30-second bloom before the main pour lets the banana fermentation character come through cleanly. For espresso, dial in at 1:2 ratio, 25–28 seconds; the medium roast holds up without bitterness under pressure.

Origin Details

Origin	Colombia
Farm	Santa Monica, Quindío
Producer	Jairo Arcila
Variety	Castillo
Altitude	1,500 m.a.s.l.
Process	Honey (anaerobic, 72hr, banana + wine yeast)
Tasting notes	Ripe banana, white chocolate, tropical fruit, caramel
Roast	Medium

Frequently Asked Questions

What roast level is the Colombian Banana Co-Ferment?

Medium roast. It's roasted to develop the fermentation character without pushing toward dark-roast bitterness. You keep the fruit and sweetness, not the roast.

Is this good for espresso?

Yes. It dials in well at a 1:2 ratio, 25–28 seconds, and the tropical sweetness holds under pressure. It's particularly good in an iced latte where the banana and white chocolate notes come through clearly over milk.

What does "co-ferment" mean for this coffee?

Co-fermentation means additional flavour agents are introduced during the fermentation process. Here, Jairo Arcila adds banana pulp and wine yeast to the cherries during a 72-hour dry anaerobic fermentation. The coffee absorbs those flavour compounds before being pulped and dried.

What grind size should I use?

Medium-fine for pour-over (V60, Chemex, Aeropress). Medium-coarse for batch drip. Fine for espresso. Because the honey process produces a denser, stickier bean, err slightly coarser than you would for a washed coffee of similar roast level.

How does this compare to the Passion Fruit Co-Ferment?

Both come from Jairo Arcila's Santa Monica farm. The Banana Co-Ferment (72hr ferment, honey process) is fuller and sweeter with more body. The Passion Fruit Co-Ferment (48hr, washed process) is brighter and more acidic, with a cleaner finish. The banana version is the more crowd-pleasing of the two; the passion fruit is for drinkers who like acidity.

Is this a single-origin or a blend?

Single-origin, single-farm microlot. All cherries come from the Santa Monica farm in Quindío, Colombia.