07/15/2026
RED CASTILLO is LIVE on our website!
Produced by Álvaro Andrés Cardona Molina at Villa Lucía in Santa Bárbara, Antioquia, Colombia.
For this lot, the coffee cherries underwent 96 hours of fermentation before being dried in silos and finished on raised drying beds, reaching a total drying time of 204 hours.
The result is a vibrant, fruit-forward cup with layered notes of red wine, pronounced sweetness, a medium-full body, and refined wine-like acidity.
We secured just 24 kilograms of this coffee for a limited release. Once it is gone, it is gone.
VARIETY
Caturra | Castillo
PROCESS
Natural | 96-Hour Cherry Fermentation | 204-Hour Drying
CUP PROFILE
Red Wine | High Sweetness