Colombia Finca Santa Monica Micro-Lot Coffee

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Flavours & Notes
Quick Details
Origin(s): Colombia
Brightness of Flavours
Balanced & Pleasing
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Anaerobic Natural Pulped Natural
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits? 100% Recyclable or Compostable
Colombia Finca Santa Monica Micro-Lot Coffee

The producer of this amazing coffee, Jairo Arcila, has over 40 years of experience working with coffee in Colombia. He has been Mill Manager at Colombia’s second largest coffee exporter and over the years he has gradually purchased additional coffee farms throughout the Quindío department. Colombia’s regions offer a huge variety of climates and terroirs; Quindío being known for its mild climate, plentiful rain and high-quality coffee.

The Arcila family has been growing coffee for over 80 years with a recent focus on experimental fermentation due to a rise in interest and demand for unique specialty coffees. When Jairo took over Finca Santa Monica he used his experience and decided to re-plant the farm with the Castillo varietal; a high yielding plant that is highly resistant to coffee leaf rust.  

The distinctive characteristics of this coffee were achieved through an extended dry anaerobic fermentation, which is similar to a traditional technique used in white wine making. But this isn’t where the coffee gets its name. Jairo and his wife, Luz Helena Salazar, agreed that coffee processed in this unusual way has a similar taste profile to a dry white wine. So, anyone committed to ‘dry January’ can happily sip away on this coffee without worrying about breaking their progress.  

The process involves drying on raised beds as a normal natural process coffee would be. However, the next stage is to expose them to an extended anaerobic fermentation in grain-pro bags for 80 hours utilising the naturally occurring yeasts to break down various compounds and develop flavours that aren’t often experienced in coffees. The coffee then dries on raised beds, until it reaches 10.5% moisture content. Jairo has experimented extensively with different fermentations, as have other farmers in the region, so we can expect to see more exciting coffees from these producers in the near future. 

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