Processing Hand-picked at peak ripeness. Exposed to dry anaerobic fermentation (pulp still on) with wine yeast and passion fruit macerated added. After dry fermentation, the coffee cherries are pulped and placed to dry on raised beds with macerated fruits until the ideal moisture content is achieved. About Jairo Arcila & Cofinet For 80 years the Arcila family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing, and exporting specialty coffee to the rest of the world. As growers, they specialize in alternative fermentation processes that are new to Colombia achieving unique profiles that are unknown for Colombian coffees. Cofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between farmers at origin and roasters around the world. Priding themselves on creating sustainable, ethical and long-term relationships. Finca Santa Monica sits at 1500m in Armenia in the coffee region of Quindio. The soil is Volcanic ash, the temperature ranging from 18-28C and an annual rainfall of 1800-2000mm. They grow Castillo and other Native Colombian Varietals as well as exotic rare coffees like Pink Bourbon and Papyao. About Castillo and the fruit maceration Inoculation process Developed over 5 decades Castillo is the most common varietal of arabica coffee grown in Colombia. Its modified dwarf size and resistance to leaf rust disease make it a common choice for farmers looking for high-density cultivation. The fermentation/Innoculation process that uses wine yeast and macerated fruits takes what is an average botanical cultivar to new interesting heights and underscore the financial benefits experimentation when done to the highest level can provide for producers.