Colombia Santa Monica
Producer: Jairo Arcila
Processing method: Anaerobic honey - rose fermentation
Varietal: Pink bourbon
Altitude: 1450-1500 MASL
Tasting notes: Rose petals, sugarcane, red apple.
Team preference: filter and espresso
Grown by Jairo Arcila at Finca Santa Mónica, this micro-lot of 100% Pink Bourbon is a stunning example of experimental processing done right.
The cherries underwent a 72-hour dry anaerobic fermentation with the pulp on, during which smashed roses were added—infusing the lot with delicate floral complexity. After fermentation, the cherries were pulped and dried slowly on raised beds until the perfect moisture level was reached.
This dry anaerobic process merges natural (dry) processing with oxygen-free fermentation, resulting in a cup that's intensely fruity, wine-like, and full of character. Expect vibrant sweetness, layered complexity, and a truly unique sensory experience.