Santa Monica

The Farm Santa Monica sits in the Quindío department at 1,900 masl, where cool Andean temperatures and steady mountain airflow slow cherry development and create ideal conditions for precise post-harvest work. The farm is run by Jairo Arcila — part of the family behind Cofinet, one of Colombia's most respected specialty operations. His approach balances generations of farming tradition with modern processing science, consistently producing coffees with exceptional clarity and structure.

Chiroso

A distinctive Colombian variety known for its elegant, aromatic profile. It's the kind of variety that rewards careful handling — expressive when treated well, easily muddied when not.

Natural EF2

The Process The EF2 Natural protocol is what sets this lot apart. Ripe cherries are hand-picked and sorted, then go through 24 hours of aerobic fermentation before moving into sealed GrainPro bags for 50 hours of anaerobic fermentation, kept below 22°C throughout. They then dry on raised beds for around 18 days with regular rotation for even moisture loss. The result is layered fruit complexity and lifted florality, whilst preserving the clarity that makes Chiroso so distinctive.