Produced by Jose Rodriguez at his farm, Los Guaduales, tucked away at 1400 masl in Acevedo, Huila. This exceptional lot of Castillo is a special preparation produced in proud collaboration with the Cuatro Vientos specialty project. While Huila is globally famous for its clean, traditional washed profiles, Jose uses innovative fermentation techniques to challenge conventions. After meticulous hand-sorting and density floating, the cherries undergo a strict 72-hour anaerobic fermentation in sealed tanks before being fully washed, locking in an incredibly intense fruit profile and pristine structural clarity. Sourced via Nordic Approach.
This Colombian Castillo is an absolute gem of a micro-lot that completely flips the script on what you might expect from a traditional washed coffee. The extended 72-hour anaerobic fermentation introduces a deeply complex, boozy, and wine-forward character without sacrificing the crisp, clean finish of a washed process. Expect a wildly expressive cup bursting with intense, jammy sweetness and a heavy, syrupy mouthfeel that shifts beautifully from hot to cold.
Â
