Santa Mónica Passionfruit & Wine Yeast Co-Ferment

Colombia Santa Mónica Passionfruit & Wine Yeast Co‑Ferment

The Innovation of Jairo Arcila: Passionfruit Perfection

At Motobean Coffee Roasters, we champion the boundary‑pushing work of Jairo Arcila, one of Colombia’s most inventive coffee producers. His experimental lots from Finca Santa Mónica continue to redefine what fruit‑forward specialty coffee can be — and this Passionfruit & Wine Yeast Co‑Ferment is one of his most electrifying creations yet.

Expect a cup that’s vivid, juicy, and intensely aromatic — a true “high‑definition” flavour experience crafted for drinkers who crave tropical clarity and bold fermentation character.

The Process — 72‑Hour Dry Anaerobic Inoculation

This microlot’s explosive tropical profile comes from a meticulously controlled, science‑driven fermentation:

1. Dry Anaerobic Fermentation (72 Hours)

Whole cherries ferment in a sealed, oxygen‑free tank with the pulp still intact, allowing sugars and acids to develop deeply and cleanly.

2. Passionfruit + Wine Yeast Infusion

This Colombia Santa Mónica Passionfruit co-ferment has fresh passionfruit pulp and specialised wine yeast are added directly into the tank.

- The passionfruit esters bind to the coffee at a molecular level.

- The wine yeast accelerates and elevates fermentation, unlocking complex aromatics and layered acidity.

3. Honey Processing

After fermentation, the cherries are pulped and dried on raised beds with their sticky mucilage intact. This step intensifies:

- Tropical sweetness

- Syrupy texture

- Clean, fruit‑driven clarity

4. Varietal Purity

Made from 100% Castillo, a resilient Colombian varietal that provides the perfect structural backbone for Arcila’s bold fermentation style.

Tasting Profile — Passionfruit & Lychee

- Palate: Fresh passionfruit nectar

- Complexity: Delicate florals and lychee

- Body: Smooth, honey‑like texture with exceptional clarity

- Finish: A crisp, refreshing citric lift that lingers cleanly

Colombia Santa Mónica Passionfruit is a standout choice for adventurous brewers — and an unreal cold brew.

Single Origin Details

- Origin: Colombia

- Region: Armenia, Quindío

- Farm: Santa Mónica

- Producer: Jairo Arcila

- Varietal: 100% Castillo

- Altitude: High‑altitude Quindío terroir

- Processing: Honey / Wine Yeast / Passionfruit Co‑Ferment

- Roast Level: Medium‑Light (Omni Roast)

This coffee is highly soluble and extremely aromatic. Use these Australian‑tested parameters for best results:

Filter (V60 / Chemex / Batch Brew)

- Dose: 20g (medium‑fine grind)

- Yield: 260ml

- Time: 2:45 Roaster’s Tip: Brew at ~92°C to let the lychee notes shine without overpowering acidity.

Espresso

- Dose: 20g

- Yield: 40–44g

- Time: 27–30 seconds Roaster’s Tip: Lower temperature shots (~92°C) enhance sweetness and clarity.

Melbourne Roasted

Freshly roasted and shipped directly from our Ravenhall roastery.