Colombia Santa Monica (Filter Roast)

V60 recipe
Dose: 15g
Water: 225g
Temperature: 88-89c
Brew time: 1.45-2.00
Bloom: 45g
Pour: 45g, 45g, 45g, 45g, 45g (including blooming)

Batch Brew Recipe
Coffee: 40g
Water: 500ml (filtered, 94°C recommended)
Grind Size: Medium-coarse (similar to table salt)
Brewer: Automatic batch brewer or manual batch pour-over

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.