Origin: Colombia

Farm: Santa Monica

Varietal: Castillo

Altitude: 1500 MASL

Certification: Micro-Lot

Process: 72hr Honey, Coconut Co-ferment

Cup Score: 86

Coconut Cream & White Chocolate

This particularly special Castillo underwent a 72hr dry anaerobic process with fresh coconut before being sun-dried for 14 days with mucilage intact. After 6 years of refining this style, the execution is outstanding, with a refined method to produce a rich, tropical, sticky-sweet and creamy profile - a real treat, moving beyond the inherent limits of terroir and variety.

Process

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness.

Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low- density beans or foreign materials.

The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices.

Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, fresh coconut is introduced into the fermentation tanks. The coconut adds its sweet, fruity flavors to the coffee. By fermenting coffee cherries alongside coconut, we enhance the profile with a tropical, creamy sweetness while adding depth to the coffee’s body and complexity.

Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.

The pulped cherries are then spread out in our elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

Drying continues until the cherries reach an ideal moisture content of 9.5% –11%, which is the perfect point for us.

Producer

Jairo Arcila is a 63 year old third generation coffee grower in Quindio, Colombia. He first worked as a mill manager for Colombia’s second largest exporter for over 40 years, and managed to earn a supplemental income alongside this full-time job.

Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years Jairo managed to purchase his own land and continues growing coffee until today.

He is married to Luz Helena Salazar, a now renowned coffee producer in her own right, they had two children together: Carlos and Felipe Arcila who also produce their own coffee lots and are the co-founders of Cofinet.

Farm

Finca Maracay and Santa Móinca sits at 1450 masl, and has been owned by the Arcila family since 1990.

Jairo purchased his first coffee farm, Finca La Esmeralda, in 1987 where he planted his first Caturra lot. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. During harvest time he is able to provide much needed jobs to locals, which has a significant economic impact on their community.

With the help of his 2 sons, Jairo has improved picking, sorting, and the processing of his coffee and also now grows exotic varieties like Pink Bourbon, Papayo and Geisha across all his farms.

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