Introducing Our First Cherry Co-Ferment from Colombia
Coffee is constantly evolving. New processing methods are challenging our expectations of what coffee can taste like, bringing extraordinary flavours into the cup. One of the most exciting and debated developments in specialty coffee is co-fermentation.
At THE BARN, we have always celebrated the natural character of coffee, shaped by its origin, variety, and the craftsmanship of its producer. So where does co-fermentation fit into this philosophy? With our first-ever Cherry Co-Ferment from Colombia, we are ready to explore.
What Is Co-Ferment Coffee?
Fermentation has always played an important role in coffee processing. After harvesting, naturally occurring microorganisms break down sugars and other compounds in the coffee fruit, influencing the flavours that develop in the final cup.
Co-fermentation takes this process a step further. By introducing additional ingredients, such as fruit, during fermentation, producers can create new flavour expressions that go beyond those typically associated with a particular coffee origin or variety.
The results can be remarkable. From tropical fruit and berries to intense candy-like sweetness, co-fermented coffees are known for their bold and sometimes unexpected flavour profiles.
Unlike traditional processing methods, where flavours develop primarily from the coffee and its surrounding environment, co-fermentation deliberately introduces another element into the process. This makes it one of the most exciting innovations in modern specialty coffee, but also one of the most discussed.
How Does Coffee Co-Fermentation Work?
There is no single method for producing co-ferment coffee. Producers experiment with different fruits, fermentation times, temperatures, and environments to influence the final flavour.
For our Cherry Co-Ferment, the process begins with carefully harvested, ripe coffee cherries. After hand-sorting and flotation to remove defective fruit, the selected coffee enters a sealed fermentation tank. Fresh cherries are then added for a 48-hour dry anaerobic fermentation, meaning the coffee ferments in an oxygen-restricted environment without being submerged in water. During this time, microbial activity and the added fruit influence the development of flavour compounds. The result is a coffee with pronounced cherry character, concentrated sweetness, and a distinctive fruit-forward profile.
Co-fermentation is different from adding flavouring to roasted coffee. The additional ingredients are introduced during processing at origin, rather than being applied to the finished beans. Understanding this distinction is important when exploring how modern processing techniques shape the flavours we experience.
Meet the Producer: Jairo Arcila
Behind our first co-ferment release is Jairo Arcila, a third-generation coffee producer from Quindío, Colombia, and a familiar name in THE BARN's portfolio. Together with his family, Jairo has become known for exploring innovative approaches to Colombian specialty coffee. His sons, Carlos and Felipe Arcila, are the co-founders of Cofinet, our long-standing export partners who share a commitment to quality and producer relationships.
Their coffees come from the renowned coffee-growing region of Quindío, part of Colombia's Coffee Cultural Landscape, recognised by UNESCO in 2011. Located in the northern Andes, the region is characterised by lush forests, fertile volcanic soils, and abundant fresh water. These natural conditions provide an exceptional foundation for coffee cultivation. Combined with the Arcila family's experience and curiosity, they create opportunities to explore new processing methods while building on generations of coffee-growing knowledge.
For us, working with a producer we already know and trust was an important part of taking this first step into co-fermentation.
Innovation Meets Authenticity: Our Perspective
Co-fermentation raises an important question: Where do we draw the line between innovation and the authentic character of coffee?
At THE BARN, our philosophy has always been rooted in celebrating the unique qualities of Single Origin coffee. We believe that terroir, variety, and careful processing should be reflected in every cup.
As co-fermented coffees have become increasingly popular, we have followed their development with curiosity. We have tasted, discussed, and questioned them within our team. Some offer extraordinary complexity, while others can be so intensely fruit-forward that the coffee's original character becomes difficult to recognise.
We believe the answer lies in balance. When executed with precision and care, co-fermentation can open new dimensions of flavour while still respecting the quality of the coffee itself.
This is not a change in our philosophy. It is an exploration of its boundaries. For us, innovation is worth exploring when it is supported by thoughtful craftsmanship, transparency, and a commitment to quality.
THE BARN's First Co-Ferment Coffee
Now, we are introducing something unlike anything we have released before: Jairo Arcila Cherry Co-Ferment, an exceptional limited release from Colombia. Produced using Castillo coffee and fresh cherries during fermentation, this lot delivers an intensely expressive flavour experience.
From the moment you open the bag, a distinctive cherry aroma sets the tone. Sweet notes of cherry candy and ripe strawberry meet layers of vanilla, cola, and juicy fruit. As the coffee cools, its vibrant intensity gives way to a smooth sweetness reminiscent of dark chocolate and cherry milkshake. It is bold, playful, and a little unexpected. An opportunity to experience a different side of specialty coffee and discover what becomes possible when traditional craftsmanship meets modern experimentation.
We are so excited to share this new experience with our community and invite you to explore it with us. Stay curious. Keep exploring. Enjoy the unexpected.
