Colombia Jairo Arcila Santa Mónica Honey Castillo Passion Fruit is a masterclass in modern, innovative coffee processing, brought to life by a true pioneer of Colombian specialty coffee. Sourced from the legendary Santa Mónica farm in Colombia’s lush, high-altitude Quindío region, this microlot represents a bold step forward in craft cultivation. It is produced by Jairo Arcila, a visionary third-generation grower who expertly balances decades of familial tradition with cutting-edge, experimental fermentation techniques.
At an impressive elevation of 1,700 to 1,900 metres above sea level, Arcila cultivates the resilient Castillo variety. Developed for its natural hardiness, this exceptional Arabica acts as the perfect flavor canvas, absorbing intense fruit profiles while maintaining a clean, structured backbone. Driven by a passion for sustainability and a desire to eliminate agricultural waste, Arcila incorporates tropical fruits grown directly on his estate to create complex co-fermentations that redefine what coffee can taste like.
This avant-garde honey-processed lot undergoes a rigorous, hand-sorted 72-hour dry anaerobic fermentation period. During this oxygen-free stage, dehydrated passion fruit and tartaric acid are introduced directly into the sealed tanks. The coffee is then pulped and carefully transferred to raised beds, where it dries mixed with more dehydrated passion fruit to lock in its incredible, vibrant sweetness.
Q-Score 88.00 (What is a Q-Score?)
£25.00
Additional information
Altitude 1,700 and 1,900
Varietal Castillo
Process Honey co-fermentation
Tasting notes Passion fruit, nectarine, stone fruit and tropical fruit punch
Description
Where is it grown and Farmed?
Cultivated by master producer Jairo Arcila at Finca Santa Mónica, located in the prominent coffee-growing region of Armenia, Quindío, Colombia. The estate sits at optimal altitudes between 1,700 and 1,900 metres above sea level.
How has the coffee been processed?
An advanced "Honey Co-Fermentation" technique is used to push the boundaries of fruit intensity. Hand-selected Castillo cherries undergo a 72-hour dry anaerobic fermentation alongside dehydrated passion fruit and tartaric acid. Once the sugars and tropical esters bind to the seed at a molecular level, the outer skin is pulped away, leaving the sticky, sugar-rich mucilage intact. The beans are then dried slowly on raised beds below 35°C alongside additional fruit layers, yielding an incredibly concentrated, syrupy body and an exotic fruit clarity.
What can you expect from the smell and taste?
Expect an explosive, tropical profile bursting with fresh Passion Fruit, juicy Nectarine, Stone Fruit, and a vibrant Tropical Fruit Punch sweetness.
How do we like it?
This complex microlot truly shines when brewed as a V60 filter or an iced pour-over to highlight its sparkling, bright acidity and clean, layered fruit expression.
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