Variety: Castillo
Process: Green Apple Co-Fermentation
 
This vibrant and characterful coffee originates from Jairo Arcila at Finca Santa Monica.
 
This microlot is composed entirely of Castillo, a variety developed by Colombia’s Federación Nacional de Cafeteros to thrive in local conditions while producing clean and sweet cups. However, this Castillo is distinct from the ordinary.
 
This batch underwent a 72-hour dry anaerobic fermentation with the pulp intact. During fermentation, green apple fruit was directly incorporated into the mixture, allowing its tart and crisp brightness to infuse into the coffee. Subsequently, the cherries were pulped and laid out to dry on raised beds until they reached the desired moisture content.
 
The resulting coffee is lively, featuring notes of green apple and lemon pie. It possesses a zesty, sweet, and citrusy charm, reminiscent of biting into a Granny Smith apple . Refreshing, playful, and unexpectedly delightful.