Flavor Notes:
Coconut • Sweet Peach • Piña Colada
HONEY PROCESS | BRIGHT & SWEET | MEDIUM BODY
This coffee was grown by Jairo Arcila at his family's farm, Santa Mónica, nestled in the Quindío region of Colombia. Jairo is a third-generation coffee grower who spent over 40 years as a mill manager before building one of the most respected small-farm operations in the country — guided in recent years by his sons Carlos and Felipe, co-founders of Cofinet. The result is exactly what you're holding: a meticulously grown, adventurously processed coffee that doesn't play it safe.
The Coco-Peach earned its name. During a 72-hour dry anaerobic fermentation, the cherries were inoculated with coconut, fresh peach, and wine yeast — all with the pulp on. The cherries were then pulped and slowly dried on raised beds until perfect moisture was achieved. It's experimental processing done with precision, on a 100% Castillo variety known for its productivity and resilience.
The cup reflects all of it: a lush, tropical sweetness that lands somewhere between coconut cream, ripe peach, and a piña colada you didn't expect to love this much. Bright, clean, and surprisingly balanced for how wild the process sounds.
Roaster's Reserve: Curated by Marie Marsh
This coffee is part of our Roaster's Reserve series — a limited collection personally selected and roasted by our head roaster, Marie Marsh. But Marie takes it one step further. For each Roaster's Reserve, she chooses a song that adds to the experience of the coffee — not because it matches it on the nose, but because it deepens the feeling of it.
🎵 Marie's pick for Coco-Peach:
"Love Is Strange" — Mickey & Sylvia (1956)
"Think vintage summertime, summer camps. Peaches just feel like a good summer fruit and remind me of that old-school aesthetic. Plus, this song is weird but in such a good way — like the coffee. The standalone unique guitar riffs match the weirdness of the co-ferment world, but then the danceable, easy-to-follow percussion and singing underneath is that traditional coffee taste that balances everything out. It's weird, but not too over the top."
— Marie Marsh, Head Roaster
▶ Listen on Spotify
Pour a cup. Press play. You'll get it.
As with all Roaster's Reserve offerings, each bag is personally signed and marked with its roast date.
The details:
Producer: Jairo Arcila
Farm: Santa Mónica
Region: Armenia, Quindío, Colombia
Process: Honey + Anaerobic Co-Ferment (Coconut / Peach / Wine Yeast)
Variety: Castillo
Elevation: 1,450–1,500 m.a.s.l.
