This experimental microlot is produced by Jairo Arcila at the Santa Monica farm in the Quindío region of Colombia at 1500 meters altitude. The Pink Bourbon variety undergoes a 72-hour anaerobic fermentation process with wine yeast and passion fruit juice, followed by drying on raised beds. This unique processing results in a vibrant, fruit-forward coffee with a lively acidity. Tasting notes include blackberry, lychee, and passion fruit.
