Santa Monica – Colombia

A BRIGHT AND SURPRISING CUP. TASTING NOTES OF WINE, PASSION FRUIT BOMB, LIME, AND MOLASSES. INTENSE SWEETNESS AND BRIGHT CITRIC AND MALIC ACIDITY. SILKY BODY AND A SMOOTH WHITE CHOCOLATE FINISH.

REGION: Armenia, Quindio

FARMER: Jairo Arcila

FARM: Santa Monica

ALTITUDE: 1450 – 1500 masl

SPECIES: Arabica

VARIETY: Castillo

PROCESSING: Natural/ Co-ferment (wine yeast + passion fruit)

This coffee, grown by Jairo Arcila on the Santa Mónica farm, underwent a 72-hour dry anaerobic fermentation period
with the pulp. Passion fruit pulp and wine yeast were added during this fermentation stage. The cherries were then depulped and placed on raised beds to dry until they reached the ideal moisture content.
The variety is Castillo, developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and more resistant to coffee leaf rust.
A variety that lends itself perfectly to modern experimental fermentation methods.

Ideal for: moka, espresso, filter coffee.                    Weight 250g