Trust The Process - Nectar of the Gods

8 oz. can$33

  • Light Roast
  • Natural Process

A truly unique special process microlot, this coffee has perhaps the most intense and striking aroma we have ever encountered with a powerful nose of pomelo, Cascade hops, and cannabis flower. The cup is dominated by a molasses and coconut rum sweetness with a pineapple kiwi acidity and a wonderfully creamy milk chocolate finish.

Tasting Notes

  • Molasses
  • Coconut Rum
  • Milk Chocolate
  • Pineapple
  • Kiwi


Wholebean Only

"This Colombia Castillo fermented with lulo fruit is complex and quite original: delicately fruity, tartly floral, richly musky and enigmatically savory."

Review Date: November 2023

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Nectar of the Gods

Grace takes you through the process of brewing this unique Lulo Fruit processed coffee on the Kalita Wave. The flat bottom of this handy brewer is the key to making a consistently delicious cup.

Sourcing & Processing

Quindio, Colombia

This unique microlot was grown on the western slopes of the Colombian Andes Mountains. Finca Santa Mónica is located in the Quindio department and is part of the Colombian Coffee Triangle. Covered in lush rainforests and thriving coffee farms, this area boasts rich volcanic soil, a stable temperate climate, and an abundance of natural water sources.

Finca Santa Mónica is owned and run by Jairo Arcila and his wife Luz Helena Salazar. Jairo is a third-generation coffee grower and was a coffee export company mill manager for over 40 years before his retirement in 2019. He purchased his first farm in 1987 and has since added 5 additional coffee farms.

Jairo and Luz's sons, Carlos and Felipe Arcila, are not only continuing the family tradition of growing coffee, but also expanding into sourcing, experimental processing, and exporting. In 2015 they co-founded Cofinet, a specialty coffee company with a focus on new and creative fermentation processes. Their company is now a global success and is known for it's top quality coffee and unique flavor profiles.

Over the past years, Cofinet has shown its commitment to taking care of the environment and reducing the impact of coffee production. The company plants over 70 native trees each month, sharing them with local farmers for free. They are also focused on water conservation and use 90% less water than traditional washed processing.

Jario Arcila on his farm Santa Mónica in Quindio, Colombia

With the help and expertise of his sons, Jairo has improved cultivation, picking methods, sorting, and processing on all of his farms. He now grows a number of exotic varietals and experiments with new and exciting processes.

This special honey process micro lot is entirely Castillo varietal. After being carefully picked and sorted, the cherries (with the pulp still on) were put in tanks to dry ferment in an anaerobic environment. During fermentation, Lulo fruit and wine yeast were added to the tanks. After 72 hours, the cherries were removed, pulped, and spread on raised beds. The coffee was carefully dried to the ideal moisture level. This process results in a sweet cup that has a one of a kind aroma and a lovely balance of fruit and chocolate notes.

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