Santa Monica

The Arcila family has been pushing the boundaries of Colombia's coffee scene for over 80 years. Known for experimenting with unique fermentation methods, Jairo Arcila is especially famous for his wild processing experiments.

For this coffee, they used a 72-hour dry anaerobic fermentation with the cherries still in their pulp. During that time, they added peaches and wine yeast for extra flavor. Afterward, the cherries were pulped and dried on raised beds, with peaches mixed in until the right moisture level was hit. The result? A super unique and flavorful coffee.