From the volcanic soils of Quindio.
At 1,450- 1,500 meters, Santa Monica Farm draws on rich volcanic ash soils, abundant rainfall, and an ideal growing climate- the foundation for this coffee's sweetness, complexity, and bright acidity. This is Jairo Arcila, the farmer of these specific green coffee beans from the Santa Monica Farm in Quindio, Colombia. His pickers take only the ones that are properly ripe. Back at the mill the rest are sorted out by hand, then tipped into water, where anything hollow floats to the top and gets skimmed off at Cofinet's La Pradera processing center for rigorous quality control before fermentation ever begins.
Fermentation Process
This is where the coffee gets its character, long before we roast it.
Rest & Dry
The coffee is pulped, washed, and dried for ten days to the ideal moisture- locking every note of the ferment in place.
48 Hour Anaerobic Fermentation
Over two full days, the slow, controlled fermentation draws the passion fruit's brightness deep into the bean while keeping the cup clean.
Sealed, Oxygen Free
Ripe Castillo cherries are sealed into tanks and stripped of oxygen, creating the anaerobic environment where the fermentation begins.
Passion Fruit Infusion
Fresh passion fruit pulp is added straight into the tanks, letting the beans absorb vivid tropical character from the very source.
Passion Fruit Castillo
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