MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this lychee co-fermented lot is his latest triumph in that endeavor. TRUST THE PROCESS | After being hand picked at peak ripeness, the coffee cherries are pulped before being placed in sealed plastic bags for a round of extended anaerobic fermentation. The coffee ferments in mucilage alongside a mixture of honey and dried lychee, resulting in an intensely fruited, delightfully funky drinking experience. TAKE A SIP | Jairo's co-fermentation projects are always a hit at our cupping table, but this one is really spectacular. It's intensely fruited, modulating between tropical flavors like lychee, peach, passionfruit, and strawberry kiwi. The finish is bright and crisp, reminding us of our favorite Sauvignon Blanc.