Red Castillo is a vibrant natural-process coffee from Villa Lucía in Santa Bárbara, Antioquia, Colombia, produced by Álvaro Andrés Cardona Molina at 1,650 MASL. Grown with Caturra and Castillo varieties, this coffee showcases the expressive sweetness, fruit depth, and wine-like complexity
For this lot, the cherries underwent 96 hours of fermentation before being dried in silos and then finished on drying beds for a total drying time of 204 hours. The result is a fruit-forward, layered cup with notes of red wine, tropical fruits, high sweetness.
Red Castillo is a vibrant natural-process coffee from Villa Lucía in Santa Bárbara, Antioquia, Colombia, produced by Álvaro Andrés Cardona Molina at 1,650 MASL. Grown with Caturra and Castillo varieties, this coffee showcases the expressive sweetness, fruit depth, and wine-like complexity
For this lot, the cherries underwent 96 hours of fermentation before being dried in silos and then finished on drying beds for a total drying time of 204 hours. The result is a fruit-forward, layered cup with notes of red wine, tropical fruits, high sweetness.
Flavor profileORIGIN
SANTA BÁRBARA, ANTIOQUIA, COLOMBIA | 1650 MASL
PRODUCER
ÁLVARO ANDRÉS CARDONA MOLINA | VILLA LUCÍA
VARIETY
CATURRA, CASTILLO
PROCESS
NATURAL | 96 HOURS IN CHERRY FERMENTATION
CUP PROFILE
RED WINE, TROPICAL FRUITS, HIGH SWEETNESS
BODY: MEDIUM-FULL | ACIDITY: WINE-LIKE