Caturra variety, washed process
Roasted for espresso brewing

Dried apple, roasted plum, and baker's chocolate

This coffee comes to us from Santa Monica — one of Jairo Arcila’s six farms located in Quindio, Colombia.

Not only is he a 3rd-generation coffee producer, but in the lead up to owning his six farms, Jairo Arcila had a long and successful career managing one of the area's largest coffee dry mills. He also happens to be father to Carlos and Felipe Arcila — the brothers who own and run one of our import partners, Cofinet.

Day to day, Santa Monica is run by manager Din Wilder who’s been employed at the farm for four years where he lives on site with his family.

This selection from Santa Monica is caturra variety — a naturally-occuring mutation of bourbon that was discovered in Brazil in the early 1900’s. Around 70% of the farm is planted out with caturra, but in recent years (at his children’s insistence) a range of new varieties have also been cultivated.

Once ripe cherries are picked they’re fermented under cold water for around 30 hours. From here, the cherries are depulped, washed, and taken straight to concrete patios for drying. Temperatures on the patios are closely monitored and can be controlled by opening or closing the patio roof.

This second harvest of 2023 offers something different in the cup, with sweetness of dried apple and baker’s chocolate, accented by notes of purple fruits and roasted plum.

This is our second time purchasing from Jairo Arcila’s Santa Monica, and have done so through import partner, Cofinet.