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Recommended Brewing Method
About this Limited Edition Microlot
FARMER: Jairo Arcila
ORIGIN: Armenia, Santa Monica farm
VARIETAL: Castillo
PROCESS: Honey - Wine Yeast Fermentation
One lot, one roast run. Once it’s gone, it won’t be roasted again.
Strawberry Honey Process · Wine Yeast Fermentation
The process
Only the ripest cherries were picked for this lot and transported in GrainPro bags or sealed tanks to the La Pradera processing centre to keep them fresh. There, the cherries are floated to remove low-density beans and foreign material. The water is recycled across batches and then filtered through a series of tanks and vetiver grass beds, so no contaminated water is discharged.
The cherries then go through a 72-hour dry anaerobic fermentation with the pulp on, alongside fresh strawberries and wine yeast. The strawberries lend their jammy sweetness and bright red fruit character, while the wine yeast breaks down the mucilage efficiently and releases aromatic compounds and organic acids that add depth and wine-like complexity.
After fermentation, the cherries are pulped, leaving the sticky, honey-like mucilage intact. This is what gives the Honey process its name and builds sweetness and body. The coffee is then dried in thin layers on concrete patios (elbas), turned regularly for even drying, until it reaches 9.5–11% moisture.
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