This coffee highlights the artisanal work of Jairo Arcila at the Santa Monica farm. The process began with a 72-hour dry anaerobic fermentation of the cherries, with the pulp intact. Lychee and wine yeast were added during fermentation, creating unique and complex flavors. After fermentation, the cherries were pulped and dried on raised beds to achieve the ideal humidity, preserving their quality and flavor.

Special edition coffee beans, vacuum-packed 200G