Castillo Mango Coffee Beans

What happens when a skilled producer pushes the boundaries of fermentation science? You get this — a Castillo processed through a unique and experimental 2-Phase Extended Co-fermentation with Mango Fruit Juice, a technique so precise and unconventional that it sits at the very frontier of specialty coffee processing. Sourced directly from Liliana Caballero at Hacienda Casablanca in Santander, Colombia, at 1,550 metres above sea level, this is genuine direct trade—transparent, traceable, and built on a deep, long-term relationship with the farm. The Castillo variety, known for its resilience and clean cup, becomes something entirely different in Liliana's hands. In the first fermentation phase, the cherries are fermented using traditional methods. In the second, fresh mango juice is introduced to the fermentation process. The result is a coffee of originality: red fruits, rich cacao, and a soft, peach finish — indulgent and playful. Locally roasted in small batches in-house at our Adelaide roastery on a Medium Omni-Roast profile, this coffee performs very well across all brew methods — espresso, filter, or plunger. This is experimental processing at its finest — a coffee that challenges the traditional coffee processing methods. Variety: Castillo Process: 2-Phase Extended Co-fermentation with Mango Fruit Juice Roasting: Omni-Roast (Medium) Best for: All coffee brewing methods. Flavour Profile: Red Fruits, Cacao & Peach Producer: Liliana Caballero / Farm: Hacienda Casablanca Elevation: 1550 meters Region: Santander Country: Colombia Harvest Season: October–January