Jairo Arcila Cinnamon Co-Ferment - Somewhere Coffee

Flavour Notes

Cinnamon Toast Crunch, Toasted Marshmallow 

Key Highlights

• Quindío, Colombia
• 1450–1500 masl
• Castillo | Washed + Cinnamon Co-Ferment
• Warm, spiced, and structured
• Ideal for espresso and balanced filter brewing

Specifications / Coffee Details

• Producer: Jairo Arcila
• Farm: Santa Monica
• Origin: Quindío, Colombia
• Process: Washed + Co-Ferment (Cinnamon)
• Variety: Castillo
• Altitude: 1450–1500 masl
• Fermentation: 48h Anaerobic (with cinnamon)
• Drying: Raised beds (Elbas system)
• Format: Whole Bean
• Size: 250g

A Castillo shaped by warmth and controlled experimentation.
Spiced, structured, and quietly comforting.

This lot from Jairo Arcila explores co-fermentation through a more grounded lens, using cinnamon to build depth rather than intensity. Grown in Armenia, Quindío, the cherries are harvested at peak ripeness and processed at La Pradera, where they undergo a 48-hour anaerobic fermentation with cinnamon added directly into the tanks.

The goal of this process is integration. As fermentation progresses, the cinnamon’s natural oils and aromatic compounds interact with the coffee’s mucilage, developing a profile that leans warm and structured rather than overtly spiced. After fermentation, the coffee is fully washed, allowing clarity to remain intact while preserving the depth created during fermentation.

In the cup, the profile  with nostalgic Cinnamon Toast Crunch supported by toasty marshmallows. 

Despite its expressive processing, the coffee remains balanced. It offers a sense of comfort without excess, where spice, sweetness, and acidity are held together with intention.

Why We Chose This Coffee

We chose this lot for its restraint. It shows how co-fermentation can introduce character without overwhelming the foundation of the coffee.

What stood out is its balance. The warmth feels natural, the sweetness grounded, and the structure clear, resulting in a cup that’s both expressive and easy to return to.