Roasted - Colombia Santa Monica 200 HR - Bodhi Leaf Coffee Traders

Roasted - Colombia Santa Monica 200 HR


Region: Armenia, Quindio
ProcessNatural + Extended Fermentation
Altitude: 1,450 - 1,500 MASL
Tasting Notes:  Orange Creamsicle, Raspberry, Fudgy
Roast Level: Light

Description: This coffee was grown by Jairo Arcila at the farm Santa Mónica. The coffee was placed in an aerobic environment for 24 hours before then being placed in Grainpro bags for 200 hours for further fermentation. The whole cherries were then sundried on raised beds until ideal moisture content was achieved. 

The extended fermentation naturals coming out of Colombia are a force to be reckoned with in the coffee industry. This one is fun and lively with fruity notes of Raspberry and Orange Creamsicle with a dense sweetness of Fudge.

Customer Reviews

Based on 3 reviews
Good mouthfeel but overly bitter taste

This coffee was intriguing to me because of the extended fermentation. It has a nice, rich mouthfeel, however after brewing it twice at 17:1 and 16.5:1 ratios it had an overly bitter taste that masked any of the flavor profiles you could get. The flavor stayed in my mouth for an extended period of time after finishing the cup.

Ground at medium-fine, pour over at 203*, 60 second bloom and 4 minute brew time.

Not sure if it’s just me or maybe a bad bag, because all the other types of coffee in my order come out just fine.

Joshua H.
Next level flavor

I like this coffee. This coffee shares similar notes of funky chocolate and tropical fruits that other extended fermentation coffees have. I have had nice brews using V60/Abaca filters with a medium fine grind. I used recipes focused on highlighting acidity and this resulted in tapering down the funkyness, which I prefer. This coffee is really fun to taste since it is a far departure from washed coffees.

Ryan Winklevoss

Very interesting and enjoyable cup, almost like a chocolate and cascara flavor, one thing I got wasn't so much any orange Creamsicle like flavors but a raspberry/blueberry with the tang of cascara, also one of the most interesting smells I've gotten hard to describe yet very familiar.

farm to cup

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