Santa Monica

Straight from one of our favorite producers, Jairo Arcila, comes a seriously fun cup: a honey processed Castillo that’s been co fermented with red fruits and wine yeast. With sweet, nostalgic hits of fruity cereal, soft jasmine florals, and a bright, tangy pop of pitaya to keep things lively.

This coffee undergoes a 72 hour dry anaerobic fermentation, still covered in its pulp, with red fruits and wine yeast later added. Once fermentation wraps up, the cherries are pulped and laid out on raised beds to dry slowly until they reach the right moisture level.