Colombia - Cherry Bloom

Traceability

Origin: Huila – Colombia
Producers: Alexis Silva & Alberto Gutiérrez – Los Patios
Varieties: Castillo, Caturra
Process: Honey + carbonic maceration, co-fermented with cherry
12h initial aerobic fermentation in cherry (on farm)
Addition of cherry concentrate + patented solution (R&D Los Patios)
Fermentation and absorption: 48h
Drying 12–16 days with constant rotation
Altitude: 1,600 – 1,900 meters above sea level
Packaging: 250g bag | Filter roast

Colombia – Cherry Bloom

From the Los Patios processing facility in Huila comes this experimental batch of Castillo and Caturra honey with carbonic maceration, co-fermented with cherry concentrate.

The goal: to enhance the robust and classic profile of Castillo with an additional burst of fruit. The result is a juicy and complex cup with intense notes of black cherry, blueberries, raspberries, and blackberries. An innovative coffee that combines Colombian tradition with the creativity of an R&D team.

Tasting notes
🍒 Black cherry
🫐 Blueberries
🍓 Raspberries
🍇 Blackberries

Soon...