The perfect way to ring in Spring for all the coffee aficionados has officially arrived! We’re so stoked to introduce this cupping table stunner - the Colombia Santa Monica Carbonic Maceration + Mandarin. The notes are so clearly mandarin oranges and citrus with the sweetness of honey - it’s a surprising cup, so enjoy and have fun with this one.

About the VARIETAL & Farm:

This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon. Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. 

Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Mónica, Maracay, and then Buenos Aires.

Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community. He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

About THE PROCESSING + Fermentation METHOD:

This Colombia Santa Monica is a carbonic maceration dried with Mandarin peels. This means the lot was exposed to aerobic fermentation for 24 hours. The coffee was later placed inside Grainpro bags for 50 hours maintaining a temperature below 22C and adding CO2. Later, it was gently washed and dried on raised beds where it was mixed with de-hydrated mandarin peels and kept below 35C until ideal moisture content was achieved. 

• Carbonic Maceration: This process is essentially when coffee is macerated, or fermented, in a carbon-dioxide rich environment.

• Aerobic Fermentation: During aerobic fermentation, freshly picked coffee cherries or freshly de-pulped coffee beans are poured into a container, after which the microorganisms do their job. Essentially, the coffee is left to it’s own devices with only time and temperature being monitored.

Tasting Notes:

This is one of the easiest flavor profiles to understand, as there is no missing the very forward notes of mandarin oranges in the cup and the citrus in it’s aroma. For some, this may not be an, “everyday” cup but it’s a fun one for those seeking experimentally processed beans or for the lovers of citrus notes.

Please Note:

This coffee is a premium offering and, as a result, comes in an 8 ounce bag. Due to it’s limited availability we cannot offer it in a larger bag size.