Size: 250g

Flavour Notes

Green Apple, Hawaiian Punch, Pomegranate

Key Highlights

• Quindío, Colombia
• 1450–1500 masl
• Castillo | Honey + Green Apple Co-Ferment (Wine Yeast)
• Crisp, vibrant, and fruit-forward
• Ideal for pour-over and expressive filter brewing

Specifications / Coffee Details

• Producer: Jairo Arcila
• Farm: Santa Monica
• Origin: Quindío, Colombia
• Process: Honey + Co-Ferment (Green Apple, Wine Yeast)
• Variety: Castillo
• Altitude: 1450–1500 masl
• Fermentation: 72h Anaerobic (with fruit + yeast)
• Drying: Raised beds (Elbas system)
• Format: Whole Bean
• Size: 250g

A Castillo shaped by curiosity and controlled fermentation.
Bright, crisp, and deliberately expressive.

This lot from Jairo Arcila explores co-fermentation with a clear sense of direction rather than excess. Grown in Armenia, Quindío, the cherries are carefully selected at peak ripeness before undergoing a 72-hour anaerobic fermentation with green apples and wine yeast at La Pradera processing center.

The intention behind this process is not to mask the coffee, but to frame it. Green apples introduce a crisp, tart sweetness, while wine yeast refines the fermentation, enhancing clarity and aromatic lift. After fermentation, the coffee is pulped and dried as a honey process, allowing the remaining mucilage to contribute a soft, rounded sweetness to balance the acidity.

In the cup, the profile leans bright and structured. Hawaiian Punch leads with a clean, juicy body, supported by an apple brightness and the subtle sweet/tart of pomegranate. 

This is a flavour explosion if we are honest.

Why We Chose This Coffee

We chose this lot for how clearly it communicates its process. The co-fermentation adds dimension but never overwhelms the coffee's structure.

What stood out is its precision. It’s bright and fruit-forward, yet controlled, showing how experimental techniques can feel clean, deliberate, and easy to return to.