This experimental coffee is produced by Jairo Arcila in Armenia, Quindio, Colombia. It is a Castillo variety processed using a unique watermelon and honey co-fermentation method. The flavor profile is characterized by distinct notes of watermelon, candy, and sherbet, offering a sweet and tropical experience. This coffee is roasted to a light-to-medium level and is recommended for filter brewing methods to best highlight its aromatic qualities.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
