Located in western Colombia, Finca Santa Monica is run by third-generation producer Jairo Arcila and his two sons who’ve developed unique alternative processes for their coffees.
Technically a honey process, this coffee went through some uniquely peachy phases. Before pulping, mashed fresh peaches and wine yeast were added for 72 hours of anaerobic fermentation, and more peaches were added during the drying process, resulting in an intense flavor profile.
We tasted peach, honeydew melon, aloe, white florals, white wine, a sparkling stone fruit acidity, and a smooth body that turns juicy and clean as it cools.
🌎 Origin: Quindío, Colombia
🍯 Process: Honey
🔬 Varietal: Castillo
⛰ Elevation: 1,450 - 1,500 MASL
⚖️ Bag Size: 10.5 oz
Founded in 1995 by Brooke McDonnell and Helen Russell, Equator Coffees has led the way in creating a sustainable and transparent coffee sourcing model. They were the first coffee roaster in California to be Certified B Corp and continue to be innovative and impact-driven, even starting their own coffee farm.
Here's how we brew this uniquely peachy processed coffee by Equator!