This coffee was grown by Jairo Arcila at the farm Santa Monica.
 
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.
With the help of his sons who are expert specialty coffee growers, Jairo has greatly improved the picking, sorting, and processing of his coffees, giving him the tools needed to produce fantastic coffees with amazing flavour profiles. Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. 
 
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on.
During this stage, fresh coconut is introduced into the fermentation tanks. The coconut adds its sweet, fruity flavors to the coffee. By fermenting coffee cherries alongside coconut, the coffee profile is enhanced with a tropical, creamy sweetness which also adds to its depth, body and complexity.
 
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body. The pulped cherries are then spread out on drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%.
 
This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m .a.s.l in San Adolfo, Huila, of the Red and Yellow Bourbon varieties. However, some researchers have challenged this theory, proposing instead that Pink Bourbon may trace its lineage to an Ethiopian landrace variety.
 
Pink Bourbon variety is adaptable to specific growing conditions. Pink Bourbon is a high-altitude coffee variety, thriving best at elevations between 1,700 to 2,100 m.a.s.l. This elevation range is crucial for developing the complex flavours and vibrant acidity that Pink
Bourbon is known for.
 
In the cup, an explosion of flavours with coconut sorbet, caramel, white chocolate, lime.