DECAF COLOMBIA Jairo Arcila

A 'fruit bomb' decaf, made by co-fermenting coffee cherries with ripe strawberries and grapes for 72 hours. 

Sugarcane EA Decaf

Producer: Jairo Arcila

Farm: Santa Monica

Variety: Caturra

Process: Honey + Co-Ferment

Region: Quindio

Elevation: 1450-1500m

Harvest: June 2026

A decaf for the daring. Jairo Arcila has crafted this decaf using a co-fermentation process, where the coffee cherries are combined with ripe strawberries and grapes for a 72 hour dry fermentation. This enhances the coffee’s complexity and sweetness before it’s processed as a honey lot - dried with some of the mucilage remaining on the bean.

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. After more than 40 years managing a coffee mill, he now focuses on growing and processing specialty coffee on his own farms, alongside his sons Felipe and Carlos.

Some more details on the processing for this coffee:

• Harvesting: Only the ripest Caturra coffee cherries are hand-picked.
• Flotation: Cherries are placed in water to remove low-density cherries and foreign materials.
• Dry anaerobic fermentation (72 hours): Whole cherries are fermented in tanks without being submerged in water, alongside ripe strawberries and grapes.
• Depulping: The cherry skin and pulp are removed, leaving the sticky mucilage attached to the parchment.
• Honey drying (11 days): The depulped coffee is spread on concrete patios, regularly turned and dried to 9.5-11% moisture.
• Dry milling and sorting: The dried mucilage and parchment are removed, and the green coffee beans are sorted. 

After processing, the coffee was transported to Descafecol and underwent Sugarcane EA decaffeination. The resultant coffee is 99.9% caffeine free.