The Summer Blend

Origin
Colombia

Producer
Jairo Arcila & Smallholder Farmers

Region
Cauca, Quindío

Process
Honey, Washed

Varietal
Castillo , Catimor, Typica, Caturra

Best For
All brew methods

More Information

Description

This Summer Blend brings together three exceptional coffee lots from Colombia. The foundation is a washed regional lot from Cauca, sourced through relationships we've built with smallholder farmers over the past four years. Layered into this are two experimental lots from Jairo Arcila's Santa Monica farm in Quindío, produced using innovative dry anaerobic fermentation techniques with carefully introduced ingredients including peach, apple and wine yeast. The result is a coffee that feels tailor-made for long summer days - vibrant, juicy and refreshingly sweet, with notes reminiscent of peach iced tea, candied apple and soft caramel sweetness.

How To Enjoy

Built for sunshine, slow mornings, and adventures that run late into the evening. Our Summer Blend is roasted to shine across all brew methods, whether you’re pulling sweet, fruit-forward espresso shots or brewing crisp and refreshing filter coffee. Expect a juicy cup with layered sweetness and a smooth, syrupy finish.

Delivery

All of our products are sent via Royal Mail Tracked 48hr delivery:

All items placed before 2.30pm (weekdays) will arrive within 48 hours
Orders placed after 2.30pm (weekdays) will arrive within 72 hours
Orders placed on the weekend, bank holiday, or after 2.30pm on a Friday will be collected the following Monday, to arrive by the Wednesday.

Tasting Notes
Peach Iced Tea, Candied Apple, Caramel

Acidity
Bright, Juicy

Body
Smooth, Syrupy

Finish
Sweet, Caramelised

Jairo Arcila & Smallholder Farmers

The backbone of this blend comes from smallholder producers in Cauca, Colombia, a region we've proudly sourced from the past four years. To bring extra vibrancy and complexity to the blend, we combined these coffees with experimental lots from third-generation producer Jairo Arcila at Finca Santa Monica in Quindío. Jairo is widely recognised for pushing the boundaries of coffee processing through innovative fermentation techniques developed alongside his sons, Carlos and Felipe of Cofinet. Using controlled anaerobic fermentation with ingredients such as wine yeast and fresh fruit, these coffees develop intensely expressive flavour profiles while still maintaining balance and sweetness. Together, these lots create a blend that celebrates both long-term producer relationships and modern experimental processing.

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