Colombia | Santa Monica | Jairo Arcila | Pink Bourbon Lychee Honey | Signature Series
Upcoming Roast / 160g
$27.00
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Colombia | Santa Monica | Jairo Arcila | Pink Bourbon Lychee Honey | Signature Series
This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees
View the history of our coffee stock status here
Origin and Sourcing
Varietal:
Castillo
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Castillo is a Colombian-developed hybrid, designed for rust resistance and high yield. It includes genetics from Caturra and Timor Hybrid. While early versions were criticized for mediocre cup quality, modern strains can be quite good, with fruit-forward and balanced flavors, especially when grown at high altitudes.
Processing Method:
Honey
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The honey process is a method where coffee cherries are pulped to remove the outer skin, but some of the sticky fruit mucilage is deliberately left on the beans during drying. Depending on how much mucilage is retained, producers may refer to the lot as white, yellow, red, or black honey—each affecting sweetness, acidity, and body. This process offers a flavor profile between washed and natural coffees, combining clean acidity with rounded sweetness and syrupy texture. It requires careful drying control to avoid over-fermentation or mold, making it both labor-intensive and rewarding.
Producer:
Jairo Arcila
Farm:
Santa Monica
Region / Area:
Quindío, Colombia
Altitude:
1450–1500 MASL
Soil:
Volcanic Ash
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Coffee cultivation relies on diverse soil types that shape plant health, growth, and flavor profiles. Volcanic soils (Andosols) are prized for their sandy, loose texture, enabling deep root penetration and rapid growth, while rich minerals like phosphorus and potassium enhance water retention and reduce erosion. This leads to vibrant, complex cups with clean acidity, as in Ethiopian or Guatemalan coffees. Volcanic ash offers superior drainage and nutrients for bright, nuanced flavors, and black/basaltic soils, seen in Kona, Hawaii, yield fertile, mineral-rich grounds for balanced, floral notes.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.
Harvest Period:
May – August 2024
Roast Details
Roast Style:
Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
External Agtron:
69
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Roasted On Machine:
Roest L100 Plus
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The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench.
What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.
Taste Profile
Tasting Notes:
Lychee, Floral, Strawberry, Sweet pear
Cupping Score:
88.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Colombia | Santa Monica | Jairo Arcila | Pink Bourbon Lychee Honey | Signature Series - When is peak flavour?
Medium Roast - Roasted on Roest L100 Plus
Tasting Notes/Sensory: Lychee, Floral, Strawberry, Sweet pear
SCA Score: 88+
Suitable with Milk? YES
Roast Level: Medium Light (66)
PROCESSING: Honey
Suitable with Milk? YES
Roast Level: Medium Light (66)
PROCESSING: Honey
VARIETAL: Castillo
Altitude: 1450-1500 m.a.s.l
Farm: Santa Monica
Producer: Jairo Arcila
Soil Characteristics: Volcanic Ash
Growing Temperatures: 18-28 degrees
Annual Rainfall: 1800-2000mm
Farm: Santa Monica
Producer: Jairo Arcila
Soil Characteristics: Volcanic Ash
Growing Temperatures: 18-28 degrees
Annual Rainfall: 1800-2000mm
This unique coffee has a dry anaerobic fermentation of 72 hours with dehydrated Lychee and wine yeast co-fermentation.
Later, the coffee was slowly dried on raised beds, below 35 degree celsius, until ideal moisture content was achieved.
We have roasted this coffee very light to maximise the perfume of the fruit and achieved a great balance of sweetness and acidity.
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About Santa Monica & Jairo Arcila
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.
Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.
Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.
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About Pink Bourbon and the Honey Process
Pink Bourbon coffee beans are a rare and unique variety of Arabica coffee grown primarily in Colombia. Known for their distinct pinkish hue, these beans are a hybrid between Red and Yellow Bourbon varieties, and are highly prized for their vibrant and complex flavor profile. Pink Bourbon is challenging to cultivate due to its specific growing requirements, including altitude and careful temperature management. Farmers in Colombia's Huila and Nariño regions, where it is predominantly grown, carefully manage its production. In the cup, Pink Bourbon typically offers a unique blend of floral notes, tropical fruit, and bright acidity, making it a favorite among specialty coffee enthusiasts.
The honey process is a coffee processing method that falls between the washed and natural methods. After the coffee cherries are harvested, they are pulped to remove the outer skin, but a portion of the sticky mucilage, or "honey," remains on the beans. Instead of washing the beans entirely to remove all mucilage (as in the washed process), they are allowed to ferment slightly while drying. The level of mucilage left on the beans can range from light (white honey) to heavy (black honey), depending on how much mucilage is left and how long the beans ferment.
This process impacts the flavor profile of the coffee, creating a balanced combination of acidity, sweetness, and body. The honey process enhances sweetness and fruity notes, and it’s especially popular in countries like Costa Rica and El Salvador. For Pink Bourbon, using the honey process can emphasize the natural tropical and floral flavors, providing more complexity and sweetness to the cup. This method requires skilled handling to avoid over-fermentation, but when done correctly, it produces some of the most sought-after coffees in the specialty world.
Coffee in Colombia
Coffee in Colombia is renowned worldwide for its high quality and distinct flavor profiles, largely attributed to the country’s ideal growing conditions. Colombia’s geography, with its volcanic soils, high altitudes, and tropical climate, creates the perfect environment for cultivating Arabica coffee. The coffee-growing regions, such as Huila, Nariño, and Antioquia, are situated in the Andean mountain range, where the elevation allows coffee plants to thrive. Colombian coffee is known for its smooth, mild body with bright acidity and floral, fruity notes, often described as clean and balanced.
The coffee industry is also central to Colombia’s economy and cultural identity. The National Federation of Coffee Growers of Colombia (FNC), established in 1927, has played a significant role in promoting Colombian coffee globally. The federation works to ensure fair prices for farmers and high standards of production. Colombia’s dedication to sustainable and traditional farming practices has helped maintain its reputation as one of the top coffee producers in the world. Coffee farms in Colombia range from large estates to small family-owned plots, many of which use environmentally friendly practices to preserve the country’s rich biodiversity while producing some of the finest coffee.