Peach & Coconut — Jairo Arcila
A balanced, beautifully restrained Pink Bourbon co-ferment — floral and softly peachy with a clean coconut finish. Technique you can taste, but never a gimmick.
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.
- 01The name on the bagPeach & Coconut — Jairo Arcila
- 02The brand
- 03The roaster
- 04The variety
- 05The farm
- 06The farmer
- 07The region
- 08The country
Jairo Arcila is a third-generation coffee grower based in Quindío, Colombia, who spent over 40 years as a mill manager before focusing on his own farms. Alongside his sons, who founded the exporter Cofinet, he has become a leader in developing experimental fermentation techniques and exotic coffee varieties.
Haiku Brew Coffee is a small-batch specialty roaster in Bristol, Virginia, run by brothers Justin and Zac VanHoy. The roastery focuses on unusual processes, rare varieties and producer relationships, and announced its transition to the Color Theory Coffee name in September 2026 without changing its coffee, sourcing or roasting operation.
This is not a traditional processing style — a 72-hour fermentation with the fruit still intact, fresh coconut and peaches introduced during fermentation, then a honey-process finish. It is also a coffee where the farmer's name, Jairo Arcila, is front and center on the bag rather than a footnote, which is exactly where the producer deserves to be.
WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?
The cherries were fermented for 72 hours with the fruit still intact, rather than being pulped immediately.
Fresh coconut and peaches were introduced while the coffee fermented, letting the fruit influence the cup through fermentation itself.
After fermentation the cherries were pulped and the coffee was finished with a honey process, retaining some of the mucilage through drying.
Fresh coconut and peaches, introduced during fermentation.
Nothing after roasting — no flavorings or oils. The fruit character comes from fermentation alone.
Fruit co-ferments are one of the most debated techniques in specialty coffee. This lot shows the technique doing what its best practitioners intend: building on the variety's own character rather than covering it up.
Floral notes first, a soft peach sweetness through the mid-palate, and a clean, subtle coconut finish — plus the white chocolate and mandarin the roaster lists.
- · https://haikubrew.com/products/peach-coconut-jairo-arcila
- · https://haikubrew.com/
The full tasting
FIRST IMPRESSIONS
This was a really pleasant light roast and one of those coffees where the processing added something without completely taking over the cup. Starting with Pink Bourbon already gives you a great foundation, and the peach and coconut co ferment seemed to build on that rather than cover it up. We picked up floral notes first, followed by a soft peach sweetness that gave the coffee a smooth, rounded feel. The coconut came through more in the finish, clean and subtle, which kept the whole thing from becoming too sweet or too heavily processed.
BALANCE WITHOUT TRYING TOO HARD
What we liked most was how balanced everything felt. There is clearly a lot of technique behind this coffee, but it never felt like it was trying too hard. The fruit notes were noticeable, the floral character stayed present, and the finish was clean and easy to come back to. You can tell there was some real love put into this one. You have an incredible farmer to start with, and passionate roasters finishing the job.
THE VERDICT
This one ranked high with us. It was a treat, and everyone tasting it had something good to say. Fun, approachable, interesting, and very well put together. This is the kind of coffee that can get a coffee nerd excited while still making sense to someone who just wants a really good cup.
Haiku Brew doesn't publish a recipe for this lot. For a light Pink Bourbon honey co-ferment we'd start with a pour over at a 1:16 ratio, medium-fine grind — and expect the cup to keep evolving as it rests, with the peach front and the coconut emerging in the finish.
Stars appear here once we taste this coffee and rate it on aroma, flavor, balance, body & mouthfeel, finish and overall.
What the internet is saying about this coffee
Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-09-30) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.
Until then, meet the people behind it: