Strawberry Beret - Jairo Arcila Pink Bourbon Strawberry co-ferment Honey

Wild Strawberry // Strawberry Laces // Jammy Stone Fruit

Pink Bourbon. Strawberry co-fermentation. Wine yeast. Honey process. Jairo Arcila looked at the rulebook, set it aside, and made the tastiest coffee he possibly could. We're not complaining.

This is one of those coffees that stops you mid-sip. The strawberry character isn't a trick — it's the result of a meticulous 72-hour anaerobic co-fermentation, where ripe cherries are fermented alongside fresh strawberries and a carefully selected wine yeast culture. The coffee then dries honey-processed on raised beds, with fruit still present throughout. The result is layered, juicy, and genuinely unlike anything else in the lineup right now.

About Pink Bourbon

Pink Bourbon is one of the most sought-after varietals in specialty coffee — a naturally occurring mutation found in Colombia's coffee-growing regions, producing cherries that ripen to a distinctive pink-red hue. It's prized for its exceptional sweetness, complex fruit character, and the way it responds to careful processing. In the right hands, it's extraordinary. In Jairo Arcila's hands, it's this.

What is a co-ferment?

Co-fermentation is a modern processing method where coffee cherries are fermented alongside natural ingredients — in this case, fresh strawberries and wine yeast. During fermentation, flavour compounds from the fruit interact with the coffee, enhancing sweetness, aroma and complexity while preserving the coffee's origin character. Unlike flavoured coffees, co-ferments happen at origin during processing — not after roasting. When done carefully, the result is expressive, fruit-forward, and completely transparent.

Origin: Quindío, Colombia
Producer: Jairo Arcila
Altitude: 1,400–1,450 m.a.s.l.
Varietal: Pink Bourbon
Process: Honey — Strawberry & Wine Yeast Co-Ferment (72hr anaerobic)

Brewing

Roasted for filter — this coffee is at its most expressive as a pour-over or Aeropress, where the wild strawberry sweetness and candy complexity come fully alive. It works beautifully through a cafetière too. Pull it as an espresso and you've got something rich, jammy and deeply fruity.