This microlot comes from Santa Monica farm in Colombia, produced by Jairo Arcila. The cherries undergo a 48-hour dry anaerobic fermentation, with passion fruit pulp and wine yeast added during the process, before being washed and dried on raised beds.
In the cup, it’s bright and expressive. Passion fruit leads, with tropical sweetness and a clean finish. Medium body, lively acidity (we love it in an iced latte).
Origin: Colombia
Farm/Region: Santa Monica/Quindío
Producer: Jairo Arcila
Variety: Castillo
Growing Altitude: 1,500 m.a.s.l.
Process: Honey processing with wine yeast and passion fruit
Tastes Like: Passion fruit, honeydew, lychee
Roast Profile: Medium
Colombian Passion Fruit Co-Ferment (Jairo Arcila)
Colombian Passion Fruit Co-Ferment (Jairo Arcila)
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This microlot comes from Santa Monica farm in Colombia, produced by Jairo Arcila. The cherries undergo a 48-hour dry anaerobic fermentation, with passion fruit pulp and wine yeast added during the process, before being washed and dried on raised beds.
In the cup, it’s bright and expressive. Passion fruit leads, with tropical sweetness and a clean finish. Medium body, lively acidity (we love it in an iced latte).
Origin: Colombia
Farm/Region: Santa Monica/Quindío
Producer: Jairo Arcila
Variety: Castillo
Growing Altitude: 1,500 m.a.s.l.
Process: Honey processing with wine yeast and passion fruit
Tastes Like: Passion fruit, honeydew, lychee
Roast Profile: Medium
