Santa Mónica '20 Unnecessarily Good Years.'

To Celebrate 20th Anniversary of Bonanza we have selected a very special Colombian coffee. 

For this lot, the ripest cherries are picked and transported straight to the La Pradera processing center in Quindio. The cherries are then anaerobically fermented for 72 with the mucilage still intact. During this stage, Ripe Strawberries and Wine Yeast are added to the fermentation tank for additional sweetness and complexity to the final cup. After fermentation, the cherries are pulped then moved to concrete patios where the beans dry, absorbing the flavours produced through the fermentation. This is a relatively new concept for us to offer a co-fermented coffee, but allows for us to explore a truly unique cup profile.

Bonanza Coffee Roasters' Santa Mónica '20 Unnecessarily Good Years comes from Colombia's Quindio region, processed using anaerobic fermentation—a technique that intensifies microbial activity to develop distinctive flavor compounds. Anaerobic processing typically emphasizes bold, fermented character, and this lot delivers exactly that through ripe strawberry notes and wine yeast aromatics. The combination suggests a coffee where fruit clarity meets funky, vinous complexity, offering drinkers an unconventional profile well-suited to those curious about fermentation's transformative potential on origin character.