Colombia Santa Monica Honey Litchi

An exceptionally fruity and flavourful coffee from Jairo Arcila, owner of the experimental Santa Mónica coffee farm. This Pink Bourbon microlot underwent 72 hours of anaerobic fermentation—with all of its sugary mucilage left on the beans—together with wine yeast and lychee fruit. The result is a coffee evocative of summer, with notes of mango, lychee, candied tropical fruit and tamarind sweets, complemented by a sweet, mandarin-like acidity.

Jairo Arcila is a third-generation coffee farmer from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila. The whole family is involved in specialty coffee and are some of the country's most progressive coffee producers and exporters.

Jairo fermented this honey-processed Pink Bourbon coffee together with lychee-fruit - an aromatic small fruit whose flavor is best described as a combination of pineapple, mango, tangerine and lime.

This is not the first experimental lot we have roasted from this farm, Jairo is one of our most trusted suppliers of quality experimental coffee. Together with the exporter Cofinet - run by his children - he is constantly pushing the boundaries of how coffee can be refined and experienced.