Process: Wine yeast co-ferment Varietal: Castillo Grown by:Jairo Arcila Once again, this is another incredible coffee from Jairo Arcila in Armenia, Quindio, Colombia. The honey - wine yeast + strawberry anaeroic fermentation process is exact what loans the coffee it's incredibly fruity flavours: the strawberries are the key to its notes of strawberry laces, whilst the wine yeast enhances the fermentation process as a means to adding depth and complexity. This is a delightful coffee that is a must have for all experimental coffee lovers!

This is fantastic on v60! If you have a switch, we'd reccomend using it for this. A good tip for brewing co-ferments on v60s is a low brew temperature; we prefer to use 89 degrees for this one, with 16g in and 250ml of water.

Strawberry switchblade - Jolene