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COLOMBIA SANTA MONICA – lychee
COLOMBIA SANTA MONICA - lychee
COLOMBIA SANTA MONICA - lychee - Image 2
COLOMBIA SANTA MONICA - lychee - Image 3
COLOMBIA SANTA MONICA - lychee - Image 4

COLOMBIA SANTA MONICA – lychee

lychee -floral – honey – candy like

95,00 zł

Sweet, floral, and fruit-forward — this Colombian lychee-fermented coffee bursts with juicy aromas and playful elegance. Surprising, joyful, and way too easy to fall for.

On business days, most parcels are shipped within 24 hours!

Category:

Additional information

Weight N/A
Dimensions N/A
Brewing method

Pour over
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Product description

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  • Country of origin:

Colombia

  • Region/farm/cooperative:

Quindio - Santa Monica

  • Producer:

Jairo Arcila

  • Botanical species:

castillo

  • Processing method:

honey fruit fermented - lychee

  • Cultivation height:

1600-1800 m. above sea level

  • Harvest date:

2025

  • Brewing method:

Pour over

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How does Aga brew this coffee?

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Brewing method for this coffe
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Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

18g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

91°C

Preparation:

  1.  Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 18g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 30sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:30

    60

    120

    1:00

    60

    180

    1:30

    60

    240

    2:00

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.
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The origin of this coffee

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Producer

Jairo Arcila is from Colombia and a fourth-generation coffee grower. His family has been involved in coffee farming for many years, providing him with a strong foundation and extensive experience in the industry.
Jairo is the co-founder of Cofinet, a company dedicated to producing and exporting coffee, renowned for its high-quality products and innovative processing methods. The company’s flagship farm, Jardines del Edén, specializes in cultivating exotic coffee varieties and conducting experimental processing techniques, resulting in exceptional flavor profiles. The plantation benefits from fertile, mineral-rich soil, consistent rainfall, and a slightly cooler microclimate, creating ideal conditions for growing extraordinary coffee.

Variety

The Castillo coffee variety was developed in Colombia to address challenges such as coffee leaf rust (roya) and to improve crop yields. Castillo is a hybrid of two other Arabica varieties, Caturra and Typica, which provides it with a balanced flavor quality and strong disease resistance. It is one of the most important varieties grown in Colombia, especially in regions with demanding soil and climate conditions.
Coffee from the Castillo variety is appreciated for its balanced flavor profiles, often featuring fruity, floral notes and a gentle sweetness. Depending on the processing method, it may also exhibit citrus or chocolate undertones. It has good potential for specialty coffee production, particularly in regions where post-harvest processing quality is high.
Castillo is also valued by farmers for its plants’ resilience to adverse weather conditions and diseases, making it a reliable option for both commercial and specialty coffee production.
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Processing

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Process

This coffee undergoes an innovative fruit maceration process that begins with the fermentation of whole coffee cherries in an anaerobic environment (with limited oxygen), using wine yeast and macerated fruits. After the initial fermentation, the cherries are pulped and then dried on raised beds together with the macerated fruits until they reach optimal moisture content.

In this case, the coffee was specifically subjected to a wet fermentation with the addition of dried citrus fruits and wine yeast. The result is a lively, fruit-forward flavor profile reminiscent of floral lemonade. This experimental method highlights the creativity and transparency of producers like Jairo, showcasing the exciting possibilities of modern coffee processing.

Customers opinion

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

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