Felipe Arcila

Jardines del Edén

Honey Processed Wine Yeast Inoculated

Anaerobic Peach CoFerment

Producer & Origin: Felipe Arcila — Jardines del Edén

Felipe Arcila is a fourth-generation coffee grower and co-founder of Cofinet, alongside his brother Carlos Arcila. Their family’s coffee roots trace back to Quindío, Colombia, where their father, Jairo Arcila, built his career as a third-generation producer.

After experiencing the economic challenges of coffee farming firsthand, Jairo encouraged his sons to explore careers outside the industry. Felipe and Carlos studied civil engineering and later travelled to Australia to complete their master’s degrees. It was there that Felipe encountered Australia’s specialty coffee culture—a moment that reshaped his understanding of coffee and its potential.

Returning to Colombia, Felipe immersed himself in Specialty Coffee, and together the brothers purchased Jardines del Edén, a farm dedicated to cultivating exotic and experimental coffee varieties. In 2015, they founded Cofinet, producing, sourcing, and exporting high-quality Colombian specialty coffees to roasters around the world.

Processing & Water Conservation at Jardines del Edén 

One of the reasons we chose this coffee is the intentional way it is processed. Traditional washed coffee processing in Latin America can use up to 41 litres of water to produce 1 kg of dry parchment. At Jardines del Edén, water conservation is a core consideration.

Approximately 95% of the coffees produced at the farm are processed as Naturals and Honeys, significantly reducing water usage while enhancing flavour development. When washed coffees are produced, a low-water approach is used: cherries are pulped and dry-fermented, and only a minimal amount of water is used at the final stage to remove remaining mucilage—resulting in up to 90% less water usage compared to conventional washed processing.

This approach is specific to Felipe Arcila and Jardines del Edén, and reflects a commitment to protecting natural resources while pushing quality and innovation forward.

Lot Details: Peach Co-Fermented Castillo (87+ pts) 

This exotic lot is produced using fresh peach pulp and selected wine yeast, introduced during fermentation to create a fruit-forward, wine-like profile while maintaining structure and clarity.

Freshly harvested cherries are placed in a grain processor along with peach pulp and wine yeast, then sealed for 72 hours of anaerobic fermentation. After fermentation, the cherries are pulped and—while still coated in mucilage—carefully dried on raised African beds, allowing sweetness and complexity to develop gradually.

The result is an expressive, 87+ point Castillo that showcases both controlled experimentation and thoughtful processing at origin.