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Colombia - Santa Monica ( Blackberry Co-ferment)
Tasting Notes: Blackberry Sorbet / Blackberry Danish / Mandarin
Regular price
£18.00
This experimental lot from Jairo Arcila’s Santa Mónica farm is 100% Castillo, grown at 1,450–1,500 m and scoring a remarkable 88.75. Fermented for 48 hours with fresh blackberries, then gently washed and dried on raised beds, it bursts with blackberry sorbet and fresh-from-the-oven blackberry Danish, lifted by a sparkling mandarin-like acidity that brightens every sip.
- Producer(s)
- Jairo Arcila
- Farm/Coop
- Santa Monica
- Region
- Armenia, Quindio
- Variety
- Castillo
- Process
- Washed + Co-ferment
- Altitude
- 1,500 m.a.s.l
Description
Here’s something exciting and a little different. This experimental coffee comes from Jairo Arcila’s Santa Mónica farm in Armenia, Quindío. Grown at 1,450–1,500 m and scoring a remarkable 88.75, it’s 100 % Castillo. A variety created by the Federación Nacional de Cafeteros for its resilience and productivity. Jairo’s clever processing really lets it shine and it’s actually the fifth coffee from him we’ve featured this year. We just can’t get enough of what he’s doing.
For this lot he went for a 48-hour dry anaerobic fermentation and added fresh blackberries to the tank. After that, the coffee was washed and slow-dried on raised beds below 35 °C, building layers of sweetness and fruit character.
In the cup you’ll find a juicy blackberry sorbet and fresh-from-the-oven blackberry Danish, lifted by a sparkling mandarin-like acidity.
It’s a small, limited-batch coffee with loads of personality, perfect if you’re into trying something new and love seeing how Colombian producers keep pushing what coffee can be.