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Country: Colombia
Process: Washed & Cherry
Varietals: Castillo
MASL: 1,450 - 1,500
Cup profile: Cherry Kisses, Cherry Lozenges
Weight: 200g or 1kg
Castillo is a distinctive Colombian coffee variety, developed by Cenicafé and officially released in 2005. Created through a cross between Timor Hybrid and Caturra, it combines excellent disease resistance with the high productivity and compact stature needed by coffee farmers. Grown at altitudes of 1,200 - 1,800 metres above sea level, Castillo benefits from Colombia's varied growing conditions, producing a versatile coffee with a naturally balanced character. In the cup, it is known for its bright acidity, smooth medium body and approachable sweetness, often displaying notes of citrus, ripe red fruits and caramel.
What makes this coffee particularly special is its experimental processing method, designed to enhance its natural character and introduce additional layers of complexity. Only fully ripe cherries are selected before undergoing a 48-hour dry anaerobic fermentation with cherries and wine yeast. During fermentation, the added fruit and yeast encourage the development of complex aromatic compounds, contributing to a more expressive, fruit-forward cup with wine-like characteristics. The coffee is then pulped, washed and carefully dried to a moisture content of 9.5 - 11%. Combining Castillo's balanced varietal character with an innovative fermentation process creates a coffee that brings together sweetness, vibrant fruit notes and depth, offering a more adventurous expression of Colombian coffee.
Designed by tattoo artist Lucy Lowe of the Two of Hearts club, the artwork for our cherry co-ferment. Lucy’s cherry design visually translates the dynamic, fruit-forward flavour profile of this unique processing method, creating an eye-catching label that stands out on instantly.
Country: Colombia
Process: Washed & Cherry
Varietals: Castillo
MASL: 1,450 - 1,500
Cup profile: Cherry Kisses, Cherry Lozenges
Weight: 200g or 1kg
Castillo is a distinctive Colombian coffee variety, developed by Cenicafé and officially released in 2005. Created through a cross between Timor Hybrid and Caturra, it combines excellent disease resistance with the high productivity and compact stature needed by coffee farmers. Grown at altitudes of 1,200 - 1,800 metres above sea level, Castillo benefits from Colombia's varied growing conditions, producing a versatile coffee with a naturally balanced character. In the cup, it is known for its bright acidity, smooth medium body and approachable sweetness, often displaying notes of citrus, ripe red fruits and caramel.
What makes this coffee particularly special is its experimental processing method, designed to enhance its natural character and introduce additional layers of complexity. Only fully ripe cherries are selected before undergoing a 48-hour dry anaerobic fermentation with cherries and wine yeast. During fermentation, the added fruit and yeast encourage the development of complex aromatic compounds, contributing to a more expressive, fruit-forward cup with wine-like characteristics. The coffee is then pulped, washed and carefully dried to a moisture content of 9.5 - 11%. Combining Castillo's balanced varietal character with an innovative fermentation process creates a coffee that brings together sweetness, vibrant fruit notes and depth, offering a more adventurous expression of Colombian coffee.
Designed by tattoo artist Lucy Lowe of the Two of Hearts club, the artwork for our cherry co-ferment. Lucy’s cherry design visually translates the dynamic, fruit-forward flavour profile of this unique processing method, creating an eye-catching label that stands out on instantly.
