1,400 - 1,450 masl
|Harvest||March - August|
Expect notes of Blackberry Compote, Lemonade, Raspberry Coulis.
Jairo Arcila is one of the most exciting producers we’ve worked with this year. We began working with his sons Carlos & Felipe when they started exporting his and their own coffee to the UK this year. What we found so special about Jairo’s coffee is its massive sweetness and complexity. We’ve previously released his coffees, Maracay and Villarazo, which shared these exceptional traits. The Santa Monica keeps in line with these previous coffees by being remarkably unique and full of character.
Anaerobic naturals have been rising in popularity for coffee processing over the last few years. The coffee cherries are placed in an oxygen-free environment and allowed to ferment. Doing this instead of letting it ferment in the open air results in the coffee developing a deeply fruity complexity and a high level of sweetness. Coffees like this tend to be very sophisticated and show a lot of definition in their flavour.