Santa Monica - Colombia (200g)

COMPETITION SERIES 2024

Raspberry | Cherry | Sherbet

Producer: Jairo Arcila
Country: Colombia
Region: Quindio
 Variety: Castillo
 Process: Honey & Red Fruits Maceration + Wine Yeast
Altitude:  1450-1500masl

Grown by Jairo Arcila at the farm in Santa Monica, Quindio, this amazing coffee has undergone a multi-layered process to create an incredible drinking experience!

During fermentation real, wild fruit is added, alongside wine yeast to adjust and accelerate the process. The newly introduced microorganisms bring more complexity and depth to the fermentation, and heighten the vibrancy and fruit flavours in the final cup. 

This dry anaerobic stage lasts 72 hours during which the pulp is left on the coffee, then it is pulped before being dried on raised beds as a honey. In the drying stage of the Red Fruits version we have mashed fruit is also included in the drying stage.

All of these steps come together to give us a coffee that has huge fruit aromas, massive amounts of sweetness and a vibrant acidity. Unsurprisingly, given the coffee's given name, and the process it went through, there are several red fruit flavours dominant in the cup - lots of raspberry and cherry, but also redcurrants, strawberry and cranberry too. The cherry and raspberry in particular, when combined with the confectionery sweetness, immediately took us back to childhood and to Dip Dabs, which then inspired the label design for this bag. 

This is coffee that showcases the years of experiments and experience of Jairo and his team at Santa Monica, and is definitely a coffee that once tasted will not easily be forgotten!

Grind: If you need your coffee ground, select on the dropdown. 

Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.