Colombia Santa Mónica Passion Fruit Honey - Green

Sold Out $ 18.68

Country: Colombia
Region: Armenia, Quindio
Varietal: Castillo
Farm: Santa Mónica
Process: Honey +Yeast & Passion Fruit Fermentation
Altitude: 1,450 - 1,500 MASL
Cupping Notes: Passion Fruit, Oolong, Vanilla
Recommended Roast:City
Good For: Auto Drip, Pour Over, Espresso

Description: This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passion fruit pulp and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with passion fruit pulp placed amongst the coffee until the ideal moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co- founders of Cofinet.Jairo’sfirst job was atColombia’ssecond- largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.

He received great insight and expertise from his sons’in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

My newest PASSION

The passionfruit comes right through this one. It was a little too weird for non-coffee nerds so I started blending with some other beans I had laying around. 50% passionfruit, 25% Ethiopia Mirado GR 4 Natural, and 25% El Salvador Las Lomas made such a delicious combo. It got a lot of compliments from my friends and family saying they tasted a sweetness in it they're not used to. Best of all this one made my wife enjoy drinking coffee black for the first time, so yes it was worth the higher than usual cost of green coffee.

Roasted on a Behmor

Colombia Santa Mónica Passion Fruit Honey -To be or to Bodhi...

I am roasting with a Ikawa Home and roasting is an art that is new to me and despite the complexities involved I am loving it. When I first read about this bean I thought my goodness this sounds interesting, 'During this fermentation stage passion fruit pulp and wine yeast were added', so I couldn't resist trying it.

I personally tend to like the darker side of roast, less acidity, less caffeine. My first roast was on the darker side of things what might be called a City ++, remember I said I'm new to roasting, however, it came out quite nice in a interesting somewhat provocative way. Nice mouth feel, not roasty or ashy, and lots of these fruit overtones which I was not used to in a coffee. I say fruit overtones but maybe it is the fermentation/wine yeast bringing in those overtone? I would say this is a very complex tasting bean.

When shared with friends the comments were all positive some asking for a bit more acid kick. My next roasting batch is more to a lighter City maybe City + and I will play with my roasting arc to bring up some of the acidity. The common consensus is that this is a very unusual coffee worth a try but not necessarily a day to day roast.

~G. Bean

So unique and delicious

An explosion of fruit! Had my first cup as an americano and wow. Mango tea, guava, piña colada vanilla finish…just amazing. Happy I pulled the trigger on 5lbs!