Jairo Arcila Santa Monica (Red Fruits)

Jairo Arcila, Santa Monica; Armenia, Quindío, Colombia; Arabica Pink Bourbon, Honey; Red Fruits Maceration with Wine Yeast; 2025

Raspberry | Blackberry | Molasses | Cacao Nibs

Jairo Arcila's Santa Monica is seated on fertile volcanic land along the scenic and winding Buenvista road in Armenia, Quindio. Since the opening after COVID, the farm has perfected the art and science of making co-fermented coffee. During COVID, such coffees are known to be experimental. But today, the technique has largely matured especially in Colombia and farms are exploring a variety of fruits and flowers, alongside other catalysts beside wine yeasts, e.g. koji and tempeh yeasts. At Santa Monica, usually a Castillo or a Pink Bourbon is used depending on the process and fruits involved. At times, the same co-fermentation switches among the other farms he owns, using the same or a different variety.

We visited the beautiful farm in 2019. Nested within avocado shade trees on top of the ridgeline, the coffee cherries are harvested by hand. Once harvested, they are transported to La Pradera wet mill for processing. Building on their experience and success of making co-fermented coffee, they have made a mixed red fruit co-fermentation this time round. Think strawberry, raspberry and red cherries. This is timely as the best strawberry season is coming to an end, while cherries and raspberries are entering their peak season.

This coffee will be exposed to a dry anaerobic fermentation period of 72 hours in a large bag with the pulp on. During this fermentation stage, strawberry, raspberry and dark cherries and wine yeast are added, in a method known as fruit maceration or co-fermentation. At Cofinet, fruit maceration is done only with wine yeast, for about three days. After that, the coffees are pulped and then left to dry on raised beds with the same red fruits placed amongst the coffee until the ideal moisture content is achieved. The result is an outstanding perfumy profile dominated by the distinctive aromas from the fruits.

Jairo Arcila is a third generation coffee grower in Quindío, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet.

We wrote a blog post on this coffee in 2022. In June 2024, we wrote another blog post to reflect on evolving trends which include maceration coffees.


Roast Level
This coffee has moderate moisture and density. It challenges roasters by sweating, so extra care is taken to prevent that - coffee is not over-roasted on its surface while the inside is not under-roasted. As usual, we adopted a light roast, but managing the roast for a balanced flavour without a sour and crushing afterflavour. We manage any under-roasting by extending the time after first crack.


Brew Flavour
We use our usual Timemore Crystal Eye dripper with CAFEC TH-1 paper to brew this coffee, at 16g at 750μm to 250ml of 90°C water, at 1:15.6 brew ratio. The most forward notes is that of raspberry, on a base of red cherries and blackberries. Strawberry note blends well with the other fruits and retreats behind. On a light roast, these fruity notes curiously present a sour chocolate note, often recognised as cocoa nibs. The intrinsic sweetness of the bourbon shows itself as molasses. 

This is the brew recipe, in 1 bloom and 2 pours (short and slow followed by long and fast):

0th sec: Pour 50g of water. 
30th - 60th sec: In 30 sec, add 70g of water slowly till 120g (short and slow @ 2g/sec)
60th - 100th sec: In 40 sec, add 130g of water till 250g (long and fast @ 3g/sec)


Savouring our world in a cup!
Enjoy!