Release No. 05· May 2026
Gummy Bear | Colombia.
Latest release
SL.OW|Quindío, Colombia
- Lychee Jelly
- Green Grape
- Gummy Bears
- Guava
Gummy Bear is a wildly expressive Pink Bourbon from Colombia, produced by Jairo Arcila using a Lychee Honey co-ferment process that pushes this already vibrant variety into something seriously playful. Expect intense notes of lychee jelly, green grape, gummy bears, and soft guava, layered over a silky body and bright tropical acidity.
Pink Bourbon has become one of the most celebrated modern Colombian varieties, prized for its striking pink cherries and exceptionally floral, fruit-forward cup profile. Grown at high elevations between 1,700–2,100 m.a.s.l., the variety thrives in cooler climates that help develop its clarity, sweetness and complexity.
For this lot, only fully ripe cherries were selected before being transported to La Pradera processing station. After density sorting and washing, the cherries underwent 72 hours of dry anaerobic fermentation with the pulp intact. During processing, lychee was introduced to enhance the coffee's juicy aromatics and confectionary-like sweetness, creating an intensely expressive cup while still retaining structure and elegance.
Following fermentation, the coffee was pulped and dried carefully in controlled conditions until ideal moisture levels were reached. The result is a coffee that feels vibrant, nostalgic and completely unique — a fruit-driven filter with candy-like sweetness balanced by refined florals and sparkling acidity.
- Producer
- Jairo Arcila
- Farm
- Santa Monica
- Region
- Armenia, Quindío
- Variety
- Pink Bourbon
- Altitude
- 1,450–1,500 masl
- Process
- Lychee Honey Co-Ferment
- Roast
- Light
01 / 5
Chapter 01 · The Producer
Pink Bourbon from Jairo Arcila, in the green hills of Quindío.
Jairo Arcila is one of Colombia's most-loved producers — a fixture of the Quindío scene, the green mountainous heart of the country's coffee zone. He and his family farm at Santa Monica, where they've spent years quietly building a reputation for exotic varietals and meticulously-controlled co-ferments. The kind of producer who treats fermentation like a craft and the cup like the proof. This Lychee Honey co-ferment is exactly that. Cherries are picked at peak ripeness, then fermented in tanks alongside lychee — the fruit's own sugars and acids weave through the coffee, lending the sticky-sweet, candy-shop character the lot is named for. Wild on paper, methodical in execution. Cofinet, our import partner, work hand-in-hand with Jairo to bring lots like this to NZ. Same farm, same hands, same level of care. We're lucky to have it.Jairo Arcila · Armenia, Quindío
In the cup
Sticky, juicy — like the candy aisle in a cup, but somehow still elegant.
- Lychee Jelly
- Green Grape
- Gummy Bears
- Guava
II · In the Cup
Lychee jelly, green grape, gummy bear sweetness, guava finish.
First sip and you'll think someone dropped a lolly in your mug. Lychee jelly bright on top, then green grape and gummy bear sweetness through the middle, guava on the finish that lingers and lingers. Sticky and juicy — wild but somehow elegant. Gets sweeter as it cools.
Chapter 02 · The Ritual
Brew on filter, slowly. Let it cool — the guava lingers longer.
Filter, slow. Orea 01 Raw is our pick — let the brew breathe and the fruit will come through. Drop the temperature a touch before you sip and the guava finish opens right up. Pair with sunshine and zero plans.
Coffee
