This coffee is produced by Jairo Arcila in Armenia, Quindio, Colombia. It is a Castillo variety coffee that undergoes an experimental pineapple co-fermentation process, where coffee cherries are anaerobically fermented with fresh pineapple for 48 hours. The resulting cup features a vibrant, punchy pineapple juice character with a fizzy, sweet acidity. This coffee is roasted light to medium and is recommended for filter brewing methods.
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.
