Colombia Santa Monica Green Apple

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

The coffee fruit underwent a 72-hour dry anaerobic fermentation. During this process, green apples were added to the fermentation tanks to enrich the coffee's flavour profile with notes of fruity freshness and clarity. After fermentation, the beans were separated from the pulp and made their way to African tables, where they were dried until they reached the ideal moisture level. With at least that's what the producer says - we weren't there, we repeat what they say. And that's why if you ask us about the processing, we'll answer - fejk fermentation 🙂 .

The Arcila family has been on our radar for a long time. They are the third and fourth generation of growers. Jairo, has worked for years in the Colombian coffee sector, with coffee growing as an additional occupation and income. His sons, Carlos and Felipe, set up a company to export Colombian beans - including, but not limited to, those from the family farms. In this way, the family managed to control a significant part of the sales chain for their coffees. They redirect the resulting funds into further experiments with processing.