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Colombia Finca Santa Monica Micro-Lot | Experimental Fermentation

£15.00

To Read The Story Behind This Coffee Click Here

Expect notes of;

BLACKCURRANT | SHERRY | TOFFEE

Origin

Location: Armenia Quindio, Colombia
Farm: Finca Santa Monica
Grower: Jairo Arcila
Altitude: 1,400 – 1,450 masl
Variety: Castillio
Process: Natural White Wine Experimental Fermentation

About this 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 fermentationwhich 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, specifically Chardonnay. So, anyone committed to ‘dry January’ can happily sip away on this coffee without worrying about breaking their progress.

  

The process involves drying the sorted cherries 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, still in the cherry, 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. 

 

Jairo continues to apply the knowledge and expertise provided by his two sons, Carlos and Felipe. They give him advice on picking practices, sorting and processing the coffee cherries to help achieve the best quality possible. They are also the co-founders of Cofinet, who look to develop long-term relationships and bring Colombian coffees directly to roasters around the world as well as providing education and support to other Colombian coffee growers. 


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Brew Recipe

Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

Rest Time

Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch

Roast Days

We roast and despatch Monday to Friday. All orders placed after 10am on Friday will be roasted and despatched the following Monday.

Packaging

Our new box is sourced from a FSC sustainable source and fully recyclable. Inner freshness bag is 100% recyclable and carbon neutral.

Pre-Ground Selection

If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method, to avoid any confusion.