This coffee is a single-origin Castillo variety from the Quindio region of Colombia, grown by Jairo Arcila. It undergoes a unique experimental process where the coffee cherries are exposed to a 72-hour dry anaerobic fermentation with the addition of mango. The beans are then pulped and dried on raised beds. The resulting cup is characterized by distinct notes of ripe, sweet mango and passionfruit, offering a fragrant and refined flavor profile. It is roasted to a light-to-medium level 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.
