Colombia

Roaster notes

This Castillo coffee from Hacienda El Rodeo in Curití's Santander region undergoes a distinctive double fermentation process—first fermenting whole cherries for 36 hours, then wet fermentation after depulping. Dried on beds for 15 days at elevations of 1900-2200 meters, this washed coffee delivers rich chocolate and panela sweetness with bright citric notes, warm spices, and a hint of licorice.

Tasting notes