Monkaaba Washed SL-28 | Colombia

Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

MONKAABA SL-28 — SAN AGUSTÍN, HUILA, COLOMBIA

THE CUP

Elegant, complex, and distinctly bright — this SL-28 blend from the Monkaaba collective showcases the best of Huila’s high-altitude terroir and Kenya’s most prized variety. Expect juicy red fruits like currant and plum, layered with crisp green apple and citrus undertones. The cup is structured yet silky, with lively acidity and long, honeyed sweetness that lingers.

Producers: Esnaider Ortega Gómez, Pastor Ordoñez, Damian Bolaños & Maria Alejandra Astudillo
Region: San Agustín, Huila, Colombia
Variety: SL-28
Elevation: ~1,800–1,950 masl
Harvest: January 2025
Process: Washed (producer-specific fermentation, blended at the Monkaaba bodega)

THE PRODUCERS

Monkaaba is a grower-led initiative founded by Esnaider Ortega Gómez and a group of producers in San Agustín who sought greater autonomy, fair pricing, and a direct link to the specialty market. Their vision goes beyond selling exceptional coffee — it’s about empowering local farmers through shared knowledge, infrastructure, and long-term sustainability.

This particular lot represents the collective effort of some of Monkaaba’s most experienced members - Esnaider, Pastor, Damian, and newcomer Maria Alejandra. Together, they’ve nurtured the delicate SL-28 variety, a originally Kenyan cultivar prized for its expressive fruit character and vibrant acidity.

THE PROCESS

Each grower followed their own fermentation and drying methods before delivering parchment to Monkaaba’s bodega, where the coffees were carefully blended to create an exportable lot. Processing generally involves selective handpicking, depulping, dry fermentation of 24–48 hours, and slow drying on shaded raised beds for 15–20 days. The result is a cohesive yet dynamic expression of SL-28’s potential in Colombian soil.

WHY WE LOVE IT

This marks our first Monkaaba SL-28 — a milestone that reflects both agricultural patience and collective vision. Four years after planting, these producers are finally sharing the fruits of their dedication. The result? A coffee that bridges Kenyan vibrancy with Colombian elegance, and a beautiful testament to what collaboration can achieve.

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.