COLOMBIA
Santa Monica + Strawberry *GUR COLLAB
- Country:
-
COLOMBIA
- Flavor profile:
- Red Sangria, Black currant, Strawberry, Сarcade
- Processing:
- Anaerobic Natural 72 hrs + Wine Yeast + Strawberry
- Sweetness:
- 9/10
- Acidity:
- 7/10
- Bitterness:
- 3/10
- Variety:
- Castillo
- Score:
- 90
Roasting
How to grind
734,00 ₴
590,00 ₴ when buying any 16+ packs
*GUR COLLAB The “Timur Special Unit” Defense Intelligence of Ukraine is a universal special operations combat unit, known for its operations to liberate Snake Island, regain control of the “Boyko Towers,” de-occupy the Vovchansk Aggregate Plant, conduct raids in Crimea and Enerhodar, and for battles in Bakhmut, Avdiivka, Kupiansk, Pokrovsk, and other locations. Buying this coffee, you make a direct contribution to supporting the “Timur Special Unit” Defense Intelligence of Ukraine.
About coffee
About the farmer and farm
Finca Santa Mónica sits near the city of Armenia in Quindío department, part of Colombia's UNESCO World Heritage Coffee Cultural Landscape.
The farm is owned by Jairo Arcila, who spent more than 35 years as an agronomist at Colcafé before dedicating himself fully to growing rare varieties and experimenting with post-harvest processing.
Jairo's farms work with Cofinet to constantly test different yeast strains, fermentation lengths, and fruit additions to unlock the beans' full sensory potential.
The operation puts strong emphasis on sustainability — water used for floating cherries is reused, then cleaned through vetiver fields before release.
Processing: honey with wine yeast and strawberry
Only fully ripe cherries are selected for this lot and transported to the La Pradera processing center in GrainPro bags, where they're floated to remove lower-quality fruit.
The key stage is 72 hours of dry anaerobic fermentation for whole cherries, with ripe strawberries and wine yeast added to build a richer aromatic profile.
After fermentation, the cherries are depulped while the mucilage layer stays on the bean — the hallmark of honey processing that gives the coffee extra sweetness.
The beans dry on a concrete patio for 11 days until reaching 10-11% moisture.