Castillo Grapefruit Co-ferment

Guadalupe Farm, Huila, Colombia

Castillo is a versatile Colombian coffee variety that reveals a distinctive character through thoughtful processing. This lot from Finca Guadalupe undergoes a carefully controlled 36-hour aerobic co-fermentation with grapefruit, creating a vibrant and unconventional profile while preserving balance and clarity in the cup.

Expect a layered and expressive cup, where bright citrus notes meet the tangy complexity of tamarind, the rounded sweetness of maple syrup, and the rich depth of chocolate.

Origin & Processing

Grown at 1,700–1,900 meters above sea level at Finca Guadalupe in Huila, Colombia, this Castillo undergoes 36 hours of aerobic co-fermentation with grapefruit, followed by a washed processing method. This combination brings a distinctive citrus-led aromatic profile to the coffee, complementing its natural character with vibrant acidity, layered sweetness, and a lingering chocolate finish.

Roasted at Origin

Most Colombian coffees leave the country as green beans and are roasted elsewhere. Ours are roasted in Colombia, closer to the producers and the coffee itself. This allows roast decisions to be informed by a direct understanding of the farm, the harvest and the process behind every lot, while ensuring that more of the value created by coffee remains in the country where it was grown.