Colombia - Castillo Honey + Cherry

Varietal: Castillo Farm: Santa Mónica Producer: Jairo Arcila Region: Colombia – Armenia, Quindío Altitude: 1450–1500 MASL Drying Time: 11 Days Temperature: 18–28°C Annual Rainfall: 1800–2000 mm Soil: Volcanic Ash Cupping Score: 88.5 Taste Notes: Caramelized Red Fruits, Red Apple, Lime, Toffee, Molasses Processing: Honey + Cherry Fermentation: 72-hour dry anaerobic fermentation Processing Notes: Only the ripest cherries are selected and transported to La Pradera processing center in GrainPro bags or special tanks. The cherries are floated to remove low-density beans and foreign materials, with the water sustainably filtered and reused. They then undergo a 72-hour dry anaerobic fermentation with the pulp on, using wine yeast. After fermentation, the cherries are pulped while leaving the mucilage intact. The coffee is then spread in thin layers on concrete patios or Elbas and regularly turned until it reaches 9.5%–11% moisture content. Origins of this Coffee Variety: Castillo was developed by Colombia’s Federación Nacional de Cafeteros (FNC) through Cenicafé and officially released in 2005. It is a cross between Timor Hybrid and Caturra, developed to combine leaf-rust resistance, higher productivity, compact growth, and adaptability to Colombian growing conditions. Castillo is known for balanced cups with citrus, red fruit and caramel characteristics, along with bright acidity and a smooth, medium body. Weight: 150g Recommended for: Filter