From the cutting-edge experimental lots of renowned producer Jairo Arcila at Finca Santa Monica comes this extraordinary Pineapple Co-Fermented coffee. This is a bright, tangy, and intensely tropical cup designed for the adventurous palate. By fermenting the coffee with real pineapple, Jairo Arcila unlocks a lively and vibrant flavour profile. Expect dominant notes of juicy pineapple, lifted by citrus zest, and finished with a delicate, clean sweetness. The Innovation: Washed Pineapple Co-Fermentation This exceptional lot is the result of a meticulously controlled process, highlighting both flavour innovation and a strong commitment to sustainable practices: Selective Harvest & Preparation: Only the ripest cherries are hand-harvested and immediately transported. Cherries are floated to remove low-density beans. Sustainable Water Recycling : The water used in this initial stage is a key part of an environmental commitment. It is recycled for subsequent batches, and when no longer suitable, it is filtered through specialized tanks before being used to irrigate vetiver grass beds—purifying the water and releasing clean oxygen back into the environment. This ensures no contaminated water is discharged. 48-Hour Anaerobic Infusion : The cherries undergo a 48-hour dry anaerobic fermentation with the pulp still on. During this critical stage, fresh pineapple is added to the tanks. The pineapple transfers its bright, tangy acidity and tropical fruitiness directly into the coffee bean. Washed & Final Filtration : Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. All wastewater from this washed process is meticulously treated using the same green filtration system (specialised tanks and vetiver grass beds) to ensure an environmentally sustainable operation. Controlled Drying : The beans are spread out in thin layers at the elbas drying station, carefully monitored and turned regularly until the ideal moisture content (9.5%-11
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