Jairo Arcila spent more than forty years as mill manager for the second largest coffee exporter in Colombia. Four decades of processing other people's coffee at scale. He bought his first farm in 1987 while still doing that job, and he only retired from the mill in 2019.
He has six farms now. Santa Monica is one of them, in Armenia, Quindio, at 1450 to 1500 mdpl. The processing knowledge came with him from the mill, and these days he is known for fermenting with wine yeast and dried fruit, which is what this lot is. Coconut and peach go into the ferment with the cherry.
The variety is Pink Bourbon, a soft and sweet one that takes on whatever it is fermented with rather than fighting it.
Coconut flake leads, dry and sweet. Peach fills the middle, white chocolate sits underneath, and it finishes on vanilla cream. We love it as filter, and as white.