Raisin Essence & Umami Reverie

Discover the extraordinary character of our first natural Java release from Santa Monica Farm in Quindío, Colombia. Cultivated by the esteemed Jairo Arcila at an altitude of 1,450–1,500 metres, this captivating variety traces its roots back to Ethiopia as a natural Typica mutation—journeying through Indonesia before arriving in Colombia in 2010.

Savour a vibrant medley of flavours: bright notes of grapefruit and lime harmonise with a subtle savoury edge, all underpinned by a smooth, delicate acidity. Soft floral hints blend seamlessly with nuances of raisins and dates, while a refined dark chocolate finish brings the cup to a satisfying close.

Brewing Suggestions

• Coarser Grind: Highlights savoury and floral nuances with a distinctive umami edge. If you go too coarse, you’ll discover hints of Spanish sangria in the cup.
• Finer Grind: Amplifies the citrus elements, particularly lime and grapefruit. Consider increasing your brew yield slightly for added clarity.
• Pouring Method: As this is a naturally processed coffee, we recommend three pours total (including the bloom) to preserve its layered flavours without overwhelming the palate.

This inaugural Java release is a compelling fusion of sweet, floral, and umami tones that showcases the meticulous artistry of Jairo Arcila and the Santa Monica team. Its distinctive character has already won the love of our customers at the Glass shop in Camden Town, London.