Jairo Arcila Santa Monica (Rum Barrel Aged)

Jairo Arcila, Santa Monica; Armenia, Quindío, Colombia; Arabica Castillo, Natural; Rum Barrel Aged; 2025

Cognac | Raspberry | Chocolate | Raisins

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 and other exotic coffees. 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 previous experience and success, they have made a natural Castillo that is aged in rum barrels. This coffee is first exposed to a dry anaerobic fermentation period of 24 hours in a large bag with the pulp on. After that, the coffees are fermented for 50 hours in barrels that are specially purchased from Guatemalan rum producers. The longer fermentation allows the better absorption of the rum aroma from the barrels. After this, the coffee are left to dry on patios or in a mechanical dryer until the ideal moisture content is achieved. The last step involves the dried coffee cherries resting inside the rum barrels for another 10-20 days. The result is a smooth coffee with a subtle rum and cognac note, without being too funky and overpowering on the fermented notes.

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. A positive social angle leading from these development is the elevation of prices for coffees which traditionally cannot command a high price. This motivates producers to engage in science and experimentation to create innovative products as a realistic avenue to better their livelihood.


Roast Level
This coffee has moderate moisture but a low density given that it is a Castillo. As per all coffees that undergo exotic processes, this coffee is roasted carefully and slowly, such that it does not over-roast on both the outside and inside, becoming over-sized and sweaty, thus reducing its shelf life and increasing risks of it becoming rancid. 

As ethanol (alcohol) boils around 78°C, the 200°C roasting temperature would have evaporated all traces of ethanol to make this coffee suitable for everyone.


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 of cognac, but on a sweet berry note like raspberries and raisin - these inviting notes are created during the low temperature fermentation inside the barrel during winter and spring seasons. The intrinsic chocolate notes of Castillo does not hide, and show itself as the base of the spectrum of flavours. It could be appreciated like an aged cognac, where tropical red and black fruits come forwards. When it is on the rocks, it could be enjoyed like an actual rum, cognac or whisky in a whisky glass.

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!