Colombia Castillo Washed Red Fruits – Jairo Arcila – La Pradera

This experimental coffee from La Pradera Processing Center showcases an innovative co-fermentation with red fruits and wine yeast. The controlled fermentation process enhances aromatic complexity and sweetness, creating a vibrant and multilayered cup. Combining the Castillo variety with a washed process and extended fermentation results in a clean yet expressive profile with remarkable fruit intensity and wine-like character. Bright acidity, jammy sweetness, and a lingering finish define the overall experience.

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Key Details:

• Origin: Armenia, Quindio, Colombia

• Altitude: 1450–1500 masl

• Variety: Castillo

• Soil Type: Volcanic Ash

• Annual Rainfall: 1800–2000 mm

• Processing Method: Washed + Red Fruits Co-fermentation

• Fermentation: 48h anaerobic + extended fermentation (total approximately 480h)

• Drying: Raised beds / drying station

• Moisture Content: 9.5–11%

• Q Score: 88.5

• Recommended Brewing Methods: All manual brewing methods (V60, Origami, Kalita, AeroPress)

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Flavor Notes:

Strawberry, Tropical Fruits, Caramel, Tangerine, White Chocolate

 

Acidity:

Bright, Clean, and Vibrant

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Additional Notes:

The use of wine yeast during fermentation increases aromatic complexity by breaking down sugars and promoting the formation of flavorful compounds. This process contributes jam-like sweetness, refined texture, and wine-like depth while maintaining clarity in the cup. The final result is an energetic, fruit-forward coffee with exceptional balance, complexity, and sweetness.