Jairo Arcila Santa Monica - TABI natural (Filter)

Jairo Arcila and his team harvest the ripest cherries, which are then transported to Santa Mónica for hand-sorting and floating to remove underripe or defective beans. The cherries are moved to the La Pradera processing centre in Grainpro bags to preserve freshness. Upon arrival, they undergo water flotation to remove low-density beans, with the water recycled and filtered for irrigation or vetiver grass beds, supporting environmental sustainability.

After floating, cherries are hand-sorted to eliminate unripe, overripe, or faulty fruit. They then undergo 45-hour aerobic fermentation to develop flavours, resulting in a rich, complex cup. The cherries are dried on raised beds with regular turning to ensure even drying and prevent mould. The process takes 8-12 days, allowing sugars and flavours to permeate the beans, producing an intensely fruity, sweet, full-bodied profile with 9.5%-11% moisture content.