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.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.