Jairo Arcila - Banana Co-Ferment

We tasted this coffee at World of Coffee in San Diego and were wowed by how beautifully balanced it was - nothing too funky or overly fruity. Jairo Arcila grows this Castillo in Armenia, Quindío, picks only the ripest cherries, and then tosses in ripe bananas for a 48-hour anaerobic fermentation before washing everything clean. The bananas hand over their creamy sweetness, and the result is a co-ferment that's playful without being a gimmick.

Expect ripe banana up front, caramel crumble and molasses in the middle, and a squeeze of lime to keep things bright. Basically banana bread, but make it coffee.