As you sip a Castillo Natural Santa Monica, your “journey” begins at the Finca Santa Monica located in Verada Villarazo, Quindio, part of the coffee triangle. The area is surrounded by several mountain ranges with greenery as far as the eye can see, 1400-1450 metres above sea level in soil rich in volcanic ashes.
Jairo Arcila is our grower, like many is dedicated to producing the finest coffee. He is hard working, passionate, and works in the local coffee mill as well as in the farm.
Castillo Santa Monica employs locals who hand pick the crop, selecting only the ripest cherries. Through experience, Jairo creates magic in the processing stage producing his highly regarded coffee. This Castillo variety is naturally processed at the La Pradera Washing Station close by in El Cailmo, Quindio. Castillo responds exceptionally well to natural processing, the cherries are exposed to a dry anaerobic fermentation of 18 hours before being pulped and sundried on raised beds for 13 days to the ideal moisture content, with the mucilage on.
Before brewing this coffee take a moment to smell the beans out of the grinder, the exotic aromas and complexity is jaw dropping. In the cup you can expect flavours of ripe mandarin and maple syrup with a sweet lingering aftertaste.
This micro lot offering from Jairo Arcila is a rare treat. We thank Jairo and his family for providing us with this opportunity and hope you enjoy this special experience as much as we do.
***We recommend drinking this coffee without milk!
MAPLE SYRUP – MANDARIN – NUTELLA
Farm: Finca Santa Monica
Process: Dry Fermentation, Natural
Altitude: 1400 masl
* Please note: Single origin beans are subject to variation and same day dispatch is not always available. If there are any problems we will let you know!