SUPERPOSITION #2027·04 · Coconut · Co-Ferment · Espresso

A Colombian Castillo from Jairo Arcila, grown on his Finca Santa Monica in Quindío, is superimposed onto Peru. A third-generation producer, Jairo crafts exceptional fermentations with his sons: whole cherries undergo a 72-hour dry anaerobic fermentation, inoculated with wine yeast and enriched with coconut, before a honey de-pulping (the sweet mucilage left on the bean) and a slow dry-down on raised beds, below 35 °C. The wine yeast steers the fermentation with precision and lends an almost wine-like depth; the coffee comes out with rare indulgence: toasted coconut, white chocolate, a honeyed, creamy sweetness like a macaron. Peru's cocoa and spice meet Colombia's velvety sweetness — two states of one cup, held until the very first sip.

The base coffee · Peru · Eudis Orosco · unrivalled cleanliness
Floated and hand-sorted cherries, dry fermentation in the cold high-altitude air, then a fully washed coffee: a cup of rare clarity, the backbone of every blend.

Terroir: Inca agroforestry (worked to the rhythm of the moon, Minka & Ayni mutual aid), preserved shade forest.