This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
Where it's from
| Origin | Colombia |
|---|---|
| Region | Armenia, Quindío |
| Producer | Jairo Arcila, Santa Mónica farm |
| Altitude | 1,450–1,500 masl |
| Variety | Castillo |
| Process | 72-hour dry anaerobic co-ferment with strawberries and wine yeast, then honey processed, patio dried |
| Roast | Light |
Roast level Light
Brew it like this
Pour-over, 1:15 (20 g to 300 g), 200°F, to bring out the jammy sweetness.
Pour slow, sip slower. Then tell us what you taste.
Get first dibs on Holy Grail No. 3
Join the list and we'll email you before the next release goes live.
Every so often we come across a coffee so rare and so out there that it doesn't fit our regular lineup. Those become Holy Grail releases. Each one is different, made in small batches, and gone for good once it sells out. No. 1 was a Pink Bourbon from Huila. No. 2 is this one, and No. 3 is already on our minds.
No. 2: Strawberry Jam
Jairo Arcila grows this Castillo at his Santa Mónica farm in Quindío, Colombia. At about 1,500 meters, ripe cherries go into sealed tanks for a 72-hour fermentation with fresh strawberries and wine yeast. Strawberries are added during fermentation, so this is a strawberry co-ferment and not a traditional coffee. After fermentation the coffee is honey processed: the skin comes off, the sticky fruit layer stays on, and it dries slowly on patios. It's a dessert-style cup, and a lot of fun.
Only about 75 bags exist between our shops and online. 8 oz bags only.
- Tasting notes: Ripe Strawberry, Tangerine, Caramel, Chocolate
- Producer: Jairo Arcila, Santa Mónica farm
- Origin: Armenia, Quindío, Colombia
- Variety: Castillo
- Altitude: 1,450–1,500 m
- Process: 72-hour dry anaerobic co-ferment with strawberries and wine yeast, then honey processed, patio dried
- Roast: Light
- Size: 8 oz bag, limited release