Doctor's Orders - Jairo Arcila Co-Ferment

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Doctor's Orders: a velvety, comforting, dessert-like co-ferment of acerola cherry, cola and a tingle of Sichuan pepper.

Varietal: Castillo
Type: 100% Arabica
Score: 88.5
Producer: Jairo Arcila, Santa Mónica
Elevation: 1450 - 1500 m.a.s.l
Process: Co-Ferment, Honey (72 hour anaerobic fermentation)
Region: Armenia, Quindío
Country: Colombia
Tasting Notes: Acerola Cherry, Cola, Pomegranate, Sichuan Pepper

Grown by Jairo Arcila on his Santa Mónica farm near Armenia in Quindío, Colombia, this experimental co-ferment is all about flavour, and it's one of our favourites yet.

The coffee is grown at 1,450 to 1,500 metres above sea level in volcanic ash soils, with temperatures of 18 to 28°C and 1,800 to 2,000mm of annual rainfall. The variety is Castillo, developed by Cenicafé and released in 2005 from a cross between Timor Hybrid and Caturra. It was bred for disease resistance and productivity without giving up the balanced, fruit-forward cup Colombia is known for.

Only the ripest cherries were harvested for this lot. At the La Pradera processing centre they are floated to remove any low-density cherries, then co-fermented in a dry anaerobic environment for 72 hours with the pulp on. The cherries are then pulped, leaving the sticky mucilage intact, and dried for 11 days on concrete patios, turned regularly until they reach a moisture content of 9.5 to 11%. The water used at La Pradera is recycled and filtered through vetiver grass beds, so no contaminated water is discharged.

In the cup, expect acerola cherry, cola, pomegranate and Sichuan pepper. At the cupping table the aromas were velvety, comforting and dessert-like, and the cup follows with the dark, spiced fizz of Dr Pepper: sweet cherry and cola up front, a tart pomegranate edge, and a tingle of pepper on the finish.
A cosy, vibrant co-ferment that tastes like nothing else on the shelf.

We recommend brewing with: Filter, Plunger, AeroPress

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Curious?

What is a cherry co-ferment with wine yeast?

A co-ferment is a coffee fermented alongside other ingredients, which adds extra aroma and flavour to the beans. Doctor's Orders was fermented with cherries and wine yeast for 72 hours, a controlled fermentation that builds sweetness and layered fruit character, giving a more expressive cup than a traditionally processed coffee.

Does Doctor's Orders really taste like Dr Pepper?

It sure does and is a fun comparison, but no flavouring is added to the roasted coffee. The cola and cherry notes are developed during the cherry and wine yeast co-ferment, giving a dark, sweet, lightly spiced character with velvety, dessert-like aromas. Tart pomegranate and a tingle of Sichuan pepper finish the cup.

What is the Castillo variety?

Castillo was developed by Colombia's Cenicafé and released in 2005. It is a cross between Timor Hybrid and Caturra, bred for productivity and resistance to coffee leaf rust, and it is known for a balanced, fruit-forward cup.

How should I brew Doctor's Orders?

It suits filter, plunger and AeroPress, where the velvety body and the cherry, cola and pomegranate notes come through clearly. Because it's a fermentation-forward coffee, a clean filter brew is a great way to taste the Sichuan pepper tingle on the finish.

Where does Doctor's Orders come from?

It was grown by Jairo Arcila on his Santa Mónica farm near Armenia in Quindío, Colombia. The coffee grows at 1,450 to 1,500 metres above sea level in volcanic ash soils, with temperatures of 18 to 28°C and 1,800 to 2,000mm of annual rainfall. The cherries are then processed at the La Pradera processing centre.