Colombia — Jairo Arcila Santa Mónica Castillo (Cherry Honey Co-Ferment, Wine Yeast)

Tastes Like — 🥤 Dr Pepper • 🍒 Cherry Starburst • 🍋 Tangy Lime

DETAILS

• Producer: Jairo Arcila
• Farm: Santa Mónica
• Region: Quindío, Colombia
• Varietal: Castillo
• Process: Cherry Honey Co-Ferment (Wine Yeast)
• Altitude: 1,450–1,500 masl

INTRO A cherry honey co-ferment Castillo from Jairo Arcila at Santa Mónica — explosive, candy-like, and deeply expressive. Cherry Starburst sweetness leads, with a Dr Pepper-like cola depth underneath and a tangy lime zest keeping the whole thing playful. In the cup: Dr Pepper, Cherry Starburst, and tangy lime.

THE PRODUCER Jairo Arcila is one of Colombia's most celebrated producers, and Santa Mónica is where his experimental streak really shines. Cofinet, the import partner behind this lot, works directly with Jairo and his family to keep every batch traceable and the quality exactly where it should be — his name may also be recognisable from other experimental releases like Gummy Bear and Velvet Berry.

THE PROCESS The ripest Castillo cherries are selectively hand-harvested, floated, and sorted before a honey-style co-fermentation: 72 hours of anaerobic fermentation with wine yeast and fresh cherry additions, followed by slow drying on raised beds under careful moisture control.

The wine yeast and fresh cherry co-fermentation is the defining step — it's what builds the candy-like Cherry Starburst sweetness and Dr Pepper cola depth, layer after layer of fruit, unlike anything else on the shelf.

THE CUP Candy-like and expressive — Cherry Starburst sweetness up front, a Dr Pepper-like cola depth rolling underneath, and tangy lime zest acidity keeping it playful and structured. Intensely juicy, with a long, lingering finish.

Flavour Notes 🥤 Dr Pepper 🍒 Cherry Starburst 🍋 Tangy Lime