Colombia Jairo Acila Wine Yeast & Banana Maceration

This one is for the adventurous coffee drinker.  

It's the first in our "Fruit Cocktail Collection" of fruit macerated coffees from Colombian coffee producer Jairo Acila.

Jairo's high-quality coffee cherries of the Castillo variety from his Santa Monica farm were picked, sorted, and processed via the dry (or natural) method -- specifically an anaerobic process.  The cherries underwent an anaerobic fermentation for 72 hours with bananas and white wine yeast added. They were then dried on raised beds with more ripe bananas to impart additional sweetness and tropical fruit notes.

These fruit-macerated coffees won't be for everyone; but, if you love trying wacky new coffee processing methods and if you love unusual flavors from your specialty coffees, this one may be for you.

Take a minute to watch the video below to hear Jairo describe the process in his own words where he's showing the same process using strawberries.

The wild tropical fruit flavors in our “Fruit Cocktail Collection” coffees increase tremendously at cooler temperatures, and especially over ice.  If you are drinking it hot, we recommend allowing it to cool for 10-15 minutes.

Flavor Notes:  Ripe bananas, chocolate, molasses, creamy body like condensed milk

Please note: In an effort ensure your coffee arrives as fresh as possible, we roast everything to order.  Website orders are roasted each Wednesday, packaged Wednesday, and shipped on Thursday.  Orders will be filled as quickly as possible depending on availability, but please note that orders placed after Monday may be filled the following week.