Colombia Cherry Santa Monica

our score

88.5

cup profile

Caramelized Red Fruit / Red Apple / Lime / Molasses

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Varietal

Castillo

region

Quindío

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Farm

Santa Mónica

altitude

1450 – 1500 m

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Process

Anaerobic Honey + Cherry Co-Ferment

Roast

Omnia.

origin and provenance

Colombia Cherry Santa Monica comes from Finca Santa Mónica in Armenia, in the department of Quindío, and is produced by Jairo Arcila in collaboration with Cofinet. The coffee grows here at altitudes between 1,450 and 1,500 meters, on volcanic soils, in a climate with temperatures ranging from 18 to 28 °C and annual rainfall of 1,800–2,000 mm.

This microlot is made entirely from Castillo, a variety developed by the Colombian research center Cenicafé and selected to combine cup quality, productivity, and resistance to coffee leaf rust.

Only the ripest cherries are picked for this lot. After harvesting, they are transported to the La Pradera processing center, where flotation sorting removes low-density fruit and any impurities.

The defining step in this coffee’s processing then begins: 72 hours of dry anaerobic fermentation with the pulp, during which cherries are added to the fermentation tanks. Co-fermentation encourages the development of aromatic compounds that enhance sweetness, fruity intensity, and complexity.

Once fermentation is complete, the coffee is depulped, leaving the mucilage intact, following the Honey process. The beans are then spread in thin layers on traditional elbas and turned regularly during a slow drying phase, until they reach a moisture content of 9.5–11%.

With a score of 88.5, Colombia Cherry Santa Monica offers a rich, dynamic cup in which the sweetness of caramelized red fruit and molasses meets the juiciness of red apple and the bright freshness of lime.

An experimental coffee that showcases a contemporary approach to fermentation in an intense, precise, and surprisingly clean cup.