Colombia Strawberry Co-Ferment

INTRODUCING COLOMBIA STRAWBERRY CO-FERMENT – A CELEBRATION OF INNOVATION & EXPRESSION

From the hills of Quindío, Colombia, comes a coffee that represents the evolution of modern fermentation done with intention and restraint. Crafted by legendary producer Jairo Arcila at his Santa Monica farm near Armenia, this Strawberry Co-Ferment showcases just how expressive and elegant fruit maceration can be when handled with care.

Each cup opens with the unmistakable sweetness of strawberries and cream, bright yet silky. As the coffee develops, layers of caramel and red fruit emerge, adding warmth and depth. The finish is soft and perfumed, with lingering sweetness and balance that keeps the cup refined rather than overwhelming. The result is a coffee that feels dessert-like, polished, and beautifully composed.

This lot begins with hand-harvested cherries that undergo a 72-hour dry anaerobic fermentation with the fruit intact. During this stage, fresh strawberries and wine yeast are introduced in a carefully controlled process known as fruit maceration. After fermentation, the cherries are pulped and slowly dried on raised beds, allowing the fruit character to integrate seamlessly into the coffee. The technique has matured over time, and in Jairo’s hands, it delivers clarity, sweetness, and complexity without excess.

Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, intentional fermentation, and our precision roasting approach.

COFFEE DETAILS AND BREW GUIDES

Origin: Colombia
Region: Quindío
Producer: Jairo Arcila
Farm: Santa Monica
Processing: Strawberry Co-Ferment 
Variety: Castillo
Elevation: 1450–1500 meters

POUR OVER BREW GUIDE

Brew Device: Origami with Cone Filter
Coffee: 21g medium coarse grind (3.3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:

1. Rinse the filter with hot water and discard.
2. Add 21g of coffee.
3. 0:00 – Pour 60g to bloom; swirl gently.
4. 0:30 – Pour 80g to reach 140g.
5. 1:00 – Pour 80g to reach 220g.
6. 1:30 – Final 80g spiral pour to reach 300g.
   Goal Time: 2:05–2:25

FELLOW AIDEN GUIDE

Click Here for Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

6 cups water | 65g ground coffee
10 cups water | 105g ground coffee

Pro Tips:
✔ Use flat-bottom white filters
✔ Pre-rinse for cleaner flavor
✔ Sour? Grind finer
✔ Bitter? Grind coarser

FRENCH PRESS GUIDE

Coffee: 34g medium grind
Water: 500g at 205°F

1. Steep for 4 minutes
2. Stir and skim foam
3. Plunge ¾ down
4. Pour and enjoy

AEROPRESS GUIDE

Coffee: 12g of medium fine grind coffee
Water: 200g at 205°F

Steps:

1. Steep for 2 minutes with piston inserted.
2. Swirl coffee
3. Steep for 30 seconds with piston still inserted.
4. Slowly plunge all coffee out.