Cherry

Cherry Co-fermented Castillo from Los Patios in La Plata, Huila, Colombia. Local producers deliver depulped cherries after a 12-hour aerobic fermentation at farm level. At Los Patios, a cherry concentrate and proprietary solution are added, followed by a two-day absorption and fermentation phase before the coffee is dried on patios for 12–16 days.

Intense cherry and ripe red fruit dominate the nose, giving way to a candy-sweet body with a soft vanilla undertone. Acidity is gentle and low, letting the sweetness carry through to a clean, fruit-forward finish.