Santa Monica

Santa Monica is a family-managed farm in Colombia led by Jairo Arcila, where cool temperatures and steady airflow create ideal conditions for both slow cherry development and precise post-harvest work.

This lot is Chiroso, a distinctive variety known for its elegant and aromatic profile, shaped through Jairo’s balance of tradition and modern processing.

The EF2 Natural process begins with 24 hours of dry aerobic fermentation, followed by 50 hours of anaerobic fermentation in GrainPro bags below 22°C, before drying on raised beds for around 18 days.

POMA's impact: POMA's collaboration with Santa Monica focuses on fermentation, processing techniques, and agronomic research, including foliar nutrition and variety testing, to better understand and refine how complexity and clarity are developed in the cup.