BAD CHRISTMAS COFFEE • Cherry Co-ferment • Jario Arcila

Colombia / Castillo / Cherries + Wine Yeast Anaerobic Ferment / 1,450 to 1,500 masl
Tastes like: Cherry Haribo, Marzipan, Funky
F R U I T Y • B O L D • D E L I C A T E  • U N R E A L

A rare, fruit-saturated nano-lot from Colombia’s fermentation frontier. This coffee grown at Finca Santa Mónica by Jairo Arcila, a third-generation producer known for pushing boundaries. Fermented for 72 hours with wine yeast and fresh cherries, then wash processed, this coffee is bold yet delicate and exceptional on filter. Expect silky structure, sparkling acidity, and the kind of cup that makes you pause. It’s a wild, beautiful expression, crafted with intention, not gimmick. A true one-off.