Kolumbien Santa Bárbara Castillo – Honey

Ripe strawberry, orange, and red fruit shape an intense and juicy cup with deep sweetness and a particularly pulpy texture. Honey processing adds concentration and body, while controlled fermentation develops a bolder fruit expression without completely sacrificing clarity.

This Castillo offers a modern interpretation of coffee from Cauca: vibrant, saturated, and carrying a clearly defined funky edge. As the cup cools, the orange becomes fresher and the red fruit develops greater depth.

Flavor Profile

• Main notes: red fruit, ripe strawberry, and orange
• Acidity: lively, citrus-driven, and juicy
• Body: medium to full, pulpy, and enveloping
• Aftertaste: long, sweet, and deeply fruit-forward
• Overall profile: intense, saturated, juicy, and lightly funky

Strawberry provides ripe and recognisable sweetness. Red fruit adds greater depth, while orange introduces freshness, citrus acidity, and definition. The texture is reminiscent of juicy fruit pulp, leaving a long and expressive finish.

Origin and Processing

This coffee comes from Finca Santa Bárbara / Área 18, located in La Marquesa, Sotará, Cauca, Colombia. The coffee trees grow at 1,850 m.a.s.l., beneath native shade trees in a biodiverse environment.

The Castillo variety is widely cultivated in Colombia because of its adaptability. When fully ripe cherries, precise sorting, and controlled fermentation are combined, it can produce sweet, fruit-driven, and clearly structured cups.

After cleaning and sorting, the cherries are depulped and transferred into a stainless-steel bioreactor. A must made from water and mucilage is prepared inside, creating a suitable environment for microbial activity.

The first 18 hours form an oxidation stage that encourages yeast reproduction. These yeasts then dominate the following 36 hours of fermentation, developing greater aromatic intensity and a more pulpy texture.

After a total of 54 hours, the coffee moves into the drying stage. The result combines the sweetness and body of honey processing with an intense expression of strawberry, orange, and red fruit.

Why You’ll Love It

• Intense red fruit: strawberry and red fruit with a ripe, juicy expression
• Citrus freshness: orange adds balance and vibrancy
• Controlled processing: 54 hours dedicated to developing sweetness and complexity
• Pulpy texture: dense, enveloping, and highly present in the cup

Ideal for

• V60: separates the strawberry, orange, and red-fruit layers
• Origami: highlights aromatic intensity and juicy acidity
• AeroPress: enhances body, sweetness, and pulpy texture
• Cold brew: creates a fruit-forward, sweet, and refreshing drink
• Modern espresso: for a concentrated, intense, and unconventional extraction
• Cupping or tasting: ideal for observing its development as it cools

Technical Details

• Origin: Colombia
• Region: La Marquesa, Sotará, Cauca
• Farm: Finca Santa Bárbara
• Processing centre: Área 18
• Species: Arabica
• Variety: Castillo
• Processing: Honey
• Fermentation: 18 hours of oxidation followed by 36 hours of fermentation
• Total time in bioreactor: 54 hours
• Altitude: 1,850 m.a.s.l.
• SCA score: 88
• Tasting notes: red fruit, strawberry, and orange
• Profile: intense, pulpy, juicy, and lightly funky

Summary

An intense and deeply fruit-forward Colombian Castillo with ripe strawberry, orange, and red fruit. Honey processing and 54 hours of controlled fermentation create a sweet, pulpy, and expressive cup particularly suited to filter brewing, AeroPress, cold brew, and modern espresso.