Disruptiva Washed Two-Stage Ferment Castillo - Peaks Series

We're Tasting An incredibly interesting profile. Equal parts adventurous and comforting. Orange zest acidity and red plum sweetness. Raisin and dried fruits give it a spiced characteristic, reminiscent of a sweet barrel aged rum, like Zacapa. Refined and composed, yet a little wild. A sweet body of Dulce de Leche anchors everything with a hint of familiarity. Amazing on its own and with milk of choice. About Harvested at peak ripeness, this Castillo variety is brought to the wet mill at El Recreo where it is rinsed and placed in ceramic tanks for a "rest" period of two days before being pulped and aerobically fermented for another three days before being fully washed. The two-stage aerobic fermentation adds lots of sweetness and complexity to the cup while the washed finish reigns it in and prevents it from being too wild. Coffee Specs Farm Name San Isidro Producer Diego Munevar. Varieties Castillo Process Two stage aerobic ferment. Two days in cherry, three days after pulping, before a washed finish. Harvest Spring 2026 Country Colombia Region Moniquira, Boyaca Altitude 1700masl Drying Method Elda, 10 days This Coffee Comes to You From... Moniquira, Boyaca, Colombia