Colombia Finca Santa Mónica Peach Co-fermented Washed

Origin：  Colombia 
Region： Quindío, Colombia
Farm：Finca Santa Mónica
Variety： Castillo
Altitude： 1,450 masl
Processing： Peach Co-fermented Washed
Our Impression: Peach Gummy Ring / Apricot / White Wine / Floral / Syrupy

A Legacy of Innovation in Quindío

Jairo Arcila is a third-generation coffee grower and a true pioneer in the world of specialty coffee. For many years, he produced conventional coffee, but his sons, Carlos and Felipe Arcila—the founders of the renowned coffee company Cofinet—inspired him to pivot towards specialty micro-lots and experimental processing. At his farm, Finca Santa Mónica, located in the heart of Colombia's coffee axis (Eje Cafetero), Jairo now cultivates rare and exotic varieties and pushes the boundaries of fermentation. This "Peach Washed" lot is a testament to his family's dedication to innovation, transforming the humble Castillo bean into an extraordinary sensory experience.

The "Peach Washed" Process

This is not a traditional washed coffee. The term "Peach Washed" describes a highly controlled, anaerobic co-fermentation process designed to infuse the coffee with specific, vibrant fruit notes. It's an alchemical process that bridges agriculture and gastronomy.

1. Selective Harvest: The process begins with picking only the ripest Castillo cherries, ensuring a high natural sugar content.

2. Anaerobic Co-fermentation: The whole coffee cherries are placed in sealed, oxygen-free tanks. Dehydrated peaches and a specific wine yeast are added to the tank. The cherries then ferment for 72 hours. During this time, the yeast metabolizes the sugars, and the aromatic compounds from the peaches are infused into the coffee cherry and bean.

3. Pulping & Washing: After the infusion period, the cherries are pulped. The beans, now sticky with fermented mucilage carrying the essence of peach, are then washed to create a clean and transparent cup profile.

Controlled Drying: The coffee is slowly dried on raised beds until it reaches the ideal moisture content of 10.5%. This gentle drying phase is crucial for locking in the complex aromatics developed during fermentation.