Specialty coffee Colombia Santa Monica

About the coffee

Immerse yourself in the magic of our new specialty coffee that will take you on an exciting flavor journey. Each sip reveals tempting notes that will transport you to exotic worlds of aromas and tastes. The finish is exceptionally gentle and delicate, adding elegance and sophistication to every drop. This coffee is created for true connoisseurs who seek quality and perfection in every sip.

To be not only a successful farmer and producer of specialty coffee but also an innovator and leader in the coffee industry, you must work hard, be persistent, and walk hand in hand with innovations and good coffee-growing practices. Such is Jairo Arcila – a farmer who has been growing coffee for generations. His accumulated experience and knowledge allow him to perfect coffee-growing techniques and focus on quality and sustainable agriculture. Arcila is known for applying innovative approaches to coffee processing. He uses various fermentation methods, such as anaerobic fermentation, which imparts unique flavor characteristics to the coffee. These methods include controlled fermentation processes in an oxygen-free environment, allowing the development of specific aromas and flavors.

Where does it come from:

The coffee comes from the Santa Monica farm, located at an altitude of about 1400-1500 meters above sea level. At this altitude, temperatures are lower, slowing down the growth of coffee plants. This extends the ripening period of the coffee cherries and allows the development of more complex and rich flavors.

Combined with the moderate climate and fertile volcanic soils rich in minerals, excellent conditions are created for growing coffee. The Santa Monica farm is committed to sustainable agricultural practices. Jairo Arcila relies on environmentally friendly growing methods, including minimal use of chemicals and maintaining biodiversity in the area. This not only helps protect the environment but also ensures the long-term productivity of the farm.

Best brew

COLOMBIA Santa Monica is suitable for espresso, filtration, and milk-based drinks.

• If you prepare it as an espresso, the taste will be sweet and balanced.
• With filtration, you will most clearly perceive the taste of tropical fruits.
• Prepared as a milk-based drink (cappuccino, latte), it will have a distinct banana flavor. From the first sip, you will feel tropical fruits with pleasant acidity, followed by a pronounced taste of ripe banana and light caramel notes. A great balance between fruity and caramel flavors.

Process and variety:

Process: Experimental

Experimental The coffee undergoes honey anaerobic fermentation for 72 hours, during which part of the pulp remains on the beans. During this fermentation stage, bananas and wine yeast are added. The pulp is then removed, and the coffee beans are dried on platforms until the ideal moisture content is reached.

Variety: Castillo

Castillo The Castillo variety was developed in response to the need for more disease-resistant coffee plants. The primary goal was to create a variety resistant to coffee leaf rust, one of the most destructive diseases for coffee plants. It is more productive than traditional varieties like Caturra and adapts well to different climatic and soil conditions, making it suitable for various regions in Colombia and beyond. Castillo is known for its good taste qualities, which include complex and balanced flavors. Depending on the growing and processing conditions, the coffee can have notes of tropical fruits, citrus, chocolate, and nuts.

Adaptability: This variety adapts well to different climatic and soil conditions, making it suitable for various regions in Colombia and beyond.

The taste?

Colombia Santa Monica will captivate you with refined and exotic flavor notes that combine the freshness of tropical fruits and ripe banana with the delicate sweetness of seductive caramel. This harmony of flavors will offer you a truly unforgettable and rich taste experience.

Curious?

Did you know that there are different methods of coffee processing – Washed, Natural, and Honey? Let us tell you a few words about experimental processes: Experimental processing is a term used to describe any new or innovative processing methods in the specialty coffee sector. Many of these methods use extended fermentation time, which in coffee production begins as soon as the cherry is picked.

Essentially, fermentation is a metabolic process that converts sugars into acids, gases, or alcohol. It is also often used to describe the growth of microorganisms. Fermentation has a significant impact on the taste of coffee, but it must be controlled. Otherwise, the taste may become too strong or unsuitable, or the coffee may become potentially harmful.