Golden Kiwi, Ripe Dragon Fruit & Creamy Tropical fruits
Sourced & roasted for POUR OVER, vibrant BLACK & fun MILK espresso-based drinks or luxurious BATCH brews
Process: Dragon Fruit & Wine Yeast Co-Ferment / Honey Process
Variety: Pink Bourbon
Elevation: 1450-1550m
Region: Quindio
This coffee was grown by Jairo Arcila at the farm Santa Mónica which we were lucky enough to visit to see the fantastic work they do first hand.
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage dragon fruit and wine yeast were added, giving this lot distinctive notes of golden kiwi, ripe dragon fruit and creamy tropical fruits.
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Sweet & Vibrant Granny Smith
Sourced & roasted for POUR OVER, vibrant BLACK & espresso-based drinks or luxurious BATCH brews
Process: Green Apple & Wine Yeast Co-Ferment / Honey Process
Variety: Castillo
Elevation: 1450-1550m
Region: Quindio
This coffee was grown by Jairo Arcila at the farm Santa Mónica which we were lucky enough to visit to see the fantastic work they do first hand.
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage dragon fruit and wine yeast were added, giving this lot distinctive notes of vibrant Granny Smith and green apple jolly rancher.