We're excited to present two fantastic lots from Jairo Arcila. Jairo's coffees have consistently blown us away, and these two may just take the cake. They split a Pink Bourbon coffee grown at his farm, Santa Barbara, into two lots. Both are processed anaerobically for 72 hours. One is fermented with Lychee and wine yeast, and the other with cinnamon sticks and tartaric acid. The lots are then depulped and dried to perfection on raised beds.

It's fun to see how fermentation with different things affects flavor. As soon as you open the bags, you know you're in for a treat! The lychee co-ferment explodes with big flavors. It's a bright, fruity, and super complex cup. The cinnamon offers big Cinnamon Toast Crunch vibes with enough sweetness to put snap, crackle, and pop into a dang coma. This box set is a chance to have a ton of fun. Taste each coffee alone or mix them up and make your own creation.