Colombia Santa Monica Aruzi - Filter

£17.00

by Lucid Coffee Roasters

Colombia Santa Monica Aruzi - Filter

£17.00

Select Size

250g

1 Kg

Select Grind

Wholebean

French Press

Filter

Colombia Santa Monica Aruzi - Filter

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Producers + Mill:

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the cofounders 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 Monica, 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.

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Varieties:

This variety was discovered in Inzá, Cauca, when a coffee tree was found to look strikingly different from the typical coffee plants grown in the region. Intrigued by its unique characteristics, a group of people took some seeds and sent them to a laboratory in London for analysis. The results revealed that its genetic makeup and structure were closely related to Ethiopian Heirloom varieties, which are celebrated for their genetic diversity and complex flavour profiles.

The newly discovered variety demonstrated several advantageous traits, including higher yields and greater resistance to diseases and environmental stressors compared to other coffees cultivated in the area. These qualities made it an attractive option for local farmers, many of whom began to adopt and cultivate this variety.

Over time, it gained recognition for its resilience and productivity, as well as its potential to produce high-quality coffee with distinctive flavours. By embracing this variety, farmers in Inzá, Cauca, have not only improved their yields but also added a unique offering to the specialty coffee market, further showcasing the rich coffee heritage of Colombia.

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Process:

Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Monica's sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material.

Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.

The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. The water used in our washing process is recycled and reused for floating subsequent batches of cherries.

The wastewater generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.

Once coffees are washed they are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5%-11% moisture content, which is the perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38°C, which helps us to maintain a constant drying time for our coffees.

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