Jairo Arcila
- About the Origin
Santa Mónica - Farm of Jairo Arcila
At Santa Monica, quality begins with meticulous harvesting. Jairo Arcila and his team selectively pick only fully ripe cherries at peak maturity.
Only perfectly ripe cherries are harvested and transported to La Pradera, where they undergo rigorous hand-sorting and flotation before processing. A carefully controlled 30-hour underwater fermentation enhances complexity while preserving clarity, allowing sugars and organic acids to develop a vibrant, structured profile.
After fermentation, the coffee is pulped and fully washed using recycled water. All wastewater is treated through a natural filtration system and purified through vetiver grass beds, ensuring no contaminated water leaves the facility.
The coffee is then dried on raised beds or in the Elba drying station, depending on lot size, and carefully monitored to reach an optimal moisture content of 9.5–11%. The result is a bright, expressive washed coffee that reflects both precision processing and long-term sustainability.
A cross between Timor Hybrid and Caturra, Castillo combines strong disease resistance with a compact structure and an excellent cup profile. It thrives between 1,200 and 1,800 m.a.s.l., delivers higher productivity than traditional varieties, and offers resistance to leaf rust and coffee berry disease. Its widespread adoption across Colombia has strengthened farm stability, particularly for smallholders, while reducing reliance on chemical inputs.
About the Origin
Santa Mónica - Farm of Jairo Arcila
At Santa Monica, quality begins with meticulous harvesting. Jairo Arcila and his team selectively pick only fully ripe cherries at peak maturity.
Only perfectly ripe cherries are harvested and transported to La Pradera, where they undergo rigorous hand-sorting and flotation before processing. A carefully controlled 30-hour underwater fermentation enhances complexity while preserving clarity, allowing sugars and organic acids to develop a vibrant, structured profile.
After fermentation, the coffee is pulped and fully washed using recycled water. All wastewater is treated through a natural filtration system and purified through vetiver grass beds, ensuring no contaminated water leaves the facility.
The coffee is then dried on raised beds or in the Elba drying station, depending on lot size, and carefully monitored to reach an optimal moisture content of 9.5–11%. The result is a bright, expressive washed coffee that reflects both precision processing and long-term sustainability.
A cross between Timor Hybrid and Caturra, Castillo combines strong disease resistance with a compact structure and an excellent cup profile. It thrives between 1,200 and 1,800 m.a.s.l., delivers higher productivity than traditional varieties, and offers resistance to leaf rust and coffee berry disease. Its widespread adoption across Colombia has strengthened farm stability, particularly for smallholders, while reducing reliance on chemical inputs.