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SINGLE ORIGIN

Colombia Jairo Arcilla – Santa Monica

$26.00
ROASTER'S PICK

FLAVOURS OF:

Intense Fruits, Lychee, Florals

Ggrown by Jairo Arcila at the farm Santa Mónica, this coffee underwent a meticulous process to achieve its unique flavour. It was exposed to a dry anaerobic fermentation for 72 hours with the pulp on, during which dehydrated lychee was added. After fermentation, the coffee was pulped and dried on raised beds below 35°C until reaching the ideal moisture content.

Size
Choose Your Grind
Size
Choose Your Grind

COFFEE ID

Variety

PINK BOURBON

Roast Profile

Light / Medium

Altitude

1400m - 1600m

Process

Multiple Methods

THE GROWER

Santa Monica

REGION: QUINDÍO

This coffee, grown by Jairo Arcila at the farm Santa Mónica, underwent a meticulous process to achieve its unique flavour. It was exposed to a dry anaerobic fermentation for 72 hours with the pulp on, during which dehydrated lychee was added. After fermentation, the coffee was pulped and dried on raised beds below 35°C until reaching the ideal moisture content.

VARIETAL

PINK BOURBON

Pink Bourbon is a rare coffee varietal known for its delicate balance of fruity and floral notes, with hints of red berries, citrus, and a subtle sweetness. Grown in high-altitude regions, it thrives in pour-over or filter brewing methods, showcasing its vibrant acidity and complex flavour profile.

PROCESS

Multiple Methods

As coffee evolves and techniques pass through generations, newcomers to the coffee scene are looking to alter push boundaries. The leading innovations of processing have been through experimental fermentation, both anaerobic, fermentation, carbonic maceration, freeze process and cultured yeast fermentation.

METHOD

Espresso or Filter

FILTER
Dose 15.5g
Temperature 94ºC
Water 260mL

Blooming 40 sec.
0:40 – 120mL
1:20 – 200mL
1:40 – 260mL
drain at 2:15




ESPRESSO
Dose 19g / Time 23s / Yield 43mL

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