Jairo Arcila - Finca Santa Monica
Jairo Arcila - Finca Santa Monica

Sourcing: Jairo Arcila - Finca Santa Monica

Origin: Colombia

Region: Quindio

Variety: Castillo

Process: Anaerobic

Altitude: 1,450 - 1,500 MASL

  • Roast Level

  • In The Cup

Vanilla

 Rum

  Lychee

  • Jairo Arcila & Finca Santa Monica

Jairo Arcila is a 3rd generation coffee farmer in Quindio, Colombia. With his wife and two sons they produce coffee as well as mandarin oranges, plantains, and bananas. With guidance from his sons, they have started growing exotic varieties of coffee as well as utilizing extremely advanced methods of processing & fermentation. This being one of the most unique coffees we have ever tried.

  • Processing

The coffee first undergoes a dry anaerobic fermentation process for 24 hours with the cherry on, in large bags. Then dried on raised beds until 18% moisture is reached. The coffee is then transferred into sealed rum barrels to ferment for an additional 50 hours. After drying on patios, the cherries are transferred back into the rum barrels to rest for an additional 10-20 days.

Jairo Arcila - Finca Santa Monica

$25.00
Save $0.00

Powerful tasting notes of vanilla, rum, raisins and lychee.

200G

Quantity
Jairo Arcila - Finca Santa Monica
Jairo Arcila - Finca Santa Monica

Jairo Arcila - Finca Santa Monica

$25.00
Save $0.00

Powerful tasting notes of vanilla, rum, raisins and lychee.

250G

Quantity

Sourcing: Jairo Arcila - Finca Santa Monica

Origin:  Colombia

Region: Quindio

Variety: Castillo

Process: Anaerobic - Rum Barrel

Altitude: 1,450 - 1,500 MASL

  • Roast Level

  • In The Cup

Vanilla

Rum

Lychee

  • Jairo Arcila & Finca Santa Monica

Jairo Arcila is a 3rd generation coffee farmer in Quindio, Colombia. With his wife and two sons they produce coffee as well as mandarin oranges, plantains, and bananas. With guidance from his sons, they have started growing exotic varieties of coffee as well as utilizing extremely advanced methods of processing & fermentation. This being one of the most unique coffees we have ever tried.

  • Processing

The coffee first undergoes a dry anaerobic fermentation process for 24 hours with the cherry on, in large bags. Then dried on raised beds until 18% moisture is reached. The coffee is then transferred into sealed rum barrels to ferment for an additional 50 hours. After drying on patios, the cherries are transferred back into the rum barrels to rest for an additional 10-20 days.

Brew Guide: Espresso

Ratio: 1:2.4

Time: 14-16 seconds 

Profile: Declining

Water Temperature: 202°F/94°C

Brew Guide: Drip

Method: Dripper + Melodrip

Grind: Medium 

Ratio: 1/16

Water Temperature: 202°F/94°C

Bloom: 0:40

Pours: 3 

Water Recipe

Magnesium: 30ppm 

Calcium: 20ppm

Potassium: 15ppm

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