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Editorial sacred-geometry illustration for Colombia Jairo Arcila Rose Process, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Colombia Jairo Arcila Rose Process; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Colombia Jairo Arcila Rose Process; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Colombia Jairo Arcila Rose Process; not a documentary photograph

Editorial illustration

🇨🇴Colombia · Quindío

Colombia Jairo Arcila Rose Process

Roasted by Onyx Coffee LabRoaster's website
INOCULATED FERMENTATION
TagsColombiaQuindíoPink BourbonHoneyMedium roastRoseGrapefruitHoney flavorMangoArabicaSingle originFinca Santa MónicaJairo ArcilaOnyx Coffee Lab
🇨🇴ColombiaHoneyPink BourbonMedium roast
Brand
Onyx Coffee Lab
Roaster website
Visit website
Country
🇨🇴Colombia
Region
Quindío
Town
Armenia
Farm / Station
Finca Santa Mónica
Farmer / Producer
Jairo Arcila
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Pink Bourbon
Process
Roast
Medium
Tasting notes
Rose, Grapefruit, Honey, Mango
Fermentation
72-hour anaerobic fermentation with dried rose petals
Drying
Raised-Bed Dried
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • harvest.yearOnyx publishes September as the harvest season but does not identify the crop year.
  • fermentation.inoculantThe exact abstract documents dried rose petals but does not name a microbial inoculant; conflicting generic template text was excluded.
  • drying method.durationRaised-bed drying is documented, but the drying duration is not published.
  • roast dateThe archived page exposes a roast-profile area but no bag-specific roast date.
  • public sentiment ratingExact independent catalogs provide no hands-on tasting score or customer-review set for this release.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Colombia Jairo Arcila Rose Process
  2. 02
    The brand
    Onyx Coffee Lab
  3. 03
    The roaster
    Onyx Coffee Lab
  4. 04
    The variety
    Pink Bourbon
  5. 05
    The farm
    Finca Santa Mónica
  6. 06
    The farmer
    Jairo Arcila
  7. 07
    The region
    Quindío
  8. 08
    The country
    🇨🇴Colombia
From the producer

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia, who has spent decades in the industry and now focuses on advanced processing techniques and exotic varieties across his farms.

From the roaster

The roaster details a 72-hour anaerobic fermentation with dried rose petals by Jairo Arcila, highlighting innovative processing that enhances floral character.

Why this coffee is noteworthy

Jairo Arcila produced this Pink Bourbon at Finca Santa Mónica using a 72-hour anaerobic fermentation with dried rose petals, followed by white-honey processing and raised-bed drying.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Verified the exact archived release

Confirmed Jairo Arcila, Finca Santa Mónica, Pink Bourbon, 1,500 m, September harvest season, white-honey processing, raised-bed drying and Onyx's Moderate roast.

02
Reconciled the process evidence

Retained the exact abstract's 72-hour anaerobic fermentation with dried rose petals and excluded contradictory generic template text.

03
Refreshed retail and review status

Confirmed the $48/10 oz release is sold out and found no qualifying independent hands-on score for this exact release.

What was added?

Refreshed sold-out status and October 28, 2026 verification, while preserving the $48/10 oz retail offer and exact Onyx brew guidance.

What wasn't added?

No harvest year, named microbial inoculant, drying duration, bag-specific roast date or public sentiment rating.

Why it matters

The profile separates exact release facts from copied process-template errors, catalog classifications and seller-syndicated review widgets.

What you might taste

Onyx lists rose, grapefruit, honey and mango in a perfumed, tea-like cup.

Sources for these process claims
  • · https://onyxcoffeelab.com/products/colombia-jairo-arcila-rose-process
  • · https://beanwired.com/coffee/onyx-lab/colombia-jairo-arcila-rose-process
  • · https://sigmacoffee.co.uk/products/onyx-coffee-jairo-arcila-rose-process-colombia
  • · https://www.coffeebyme.com/us/coffee/1264
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-28) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Method: required an independently authored sensory evaluation or customer ratings tied unambiguously to this Onyx release. Exact catalogs corroborate the product, price and availability but provide no hands-on score. Seller-syndicated widgets, catalog indexes, roaster-level reputation and conflicting directory classifications were excluded.

Until then, meet the people behind it:

Meet the farm: Finca Santa Mónica →Meet the farmer: Jairo Arcila →
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Same coffee, different roaster?

Other roasters, same producer.

These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.

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