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, passion fruit + wine yeast)
Tasting notes	Passion fruit, honeydew, lychee
Roast	Medium

Frequently Asked Questions

What roast level is the Colombian Passion Fruit Co-Ferment?

Medium roast. The washed process and 48-hour ferment produce a cleaner, brighter profile than you'd expect from a darker roast — the medium development keeps the fruit character forward without adding roast bitterness.

Is this good for espresso?

Yes. It dials in well at 1:2 ratio, 25–28 seconds. The lively acidity and tropical brightness make it an excellent choice for iced espresso drinks — cold brew-style lattes, iced cortados, or a straight cold espresso over ice.

How does this compare to the Banana Co-Ferment?

Both come from Jairo Arcila's Santa Monica farm, but they're deliberately different. The Passion Fruit Co-Ferment (48hr, washed) is brighter, higher-acidity, and cleaner in finish. The Banana Co-Ferment (72hr, honey process) is fuller, sweeter, and more tropical-dessert in character. If you want brightness, go passion fruit. If you want body and sweetness, go banana.

What does "co-ferment" mean?

Co-fermentation introduces additional flavour agents to the fermentation. Here, Jairo Arcila adds passion fruit pulp and wine yeast during the 48-hour anaerobic fermentation stage. The seed absorbs those compounds before washing. The result is an identifiable passion fruit note that isn't artificial — it's in the coffee itself.

What grind size should I use?

Medium-fine for pour-over and Aeropress. Medium for batch drip. Fine for espresso. Washed-process coffees are typically less dense than honey or natural process, so you may need to go slightly finer than usual to hit your extraction target.

Is this coffee available year-round?

This is a microlot from a specific harvest at the Santa Monica farm. Availability depends on the harvest. When this lot sells through, we'll source the next available lot from Jairo Arcila — which may have different fermentation character depending on the season.