This single-origin coffee from Colombia is grown by Jairo Arcila at Santa Monica farm in Quindio at 1450 meters above sea level. The coffee is Castillo variety and undergoes an innovative honey process with 72-hour dry anaerobic fermentation. During fermentation, green apple and wine yeast are added to the pulped cherries before drying on raised beds. The result is a distinctive flavor profile featuring green apple, sour sweets, and champagne notes.
Based in Leith, Edinburgh, Williams & Johnson is a specialty coffee roastery with a focus on quality and simplicity. They source their green beans from trusted partners, allowing them to concentrate on the craft of roasting. Their goal is to create delicious, consistent, and approachable single-origin coffees from their cafe and roastery.
