Scarlet - Colombia - Honey Castillo - Carbonic Maceration

Flavor: Marshmallows, strawberries, raspberries

Cupping score: 88+

Origin: Colombia

Region: Gigante, Huila

Producer: Los Patios

Varietal: Castillo

Process: Honey Carbonic Maceration 

Altitude: 1600-1900 MASL

Roasted for: Filter - Light roast 

ABOUT

Straight from our Processing HQ – Los Patios, in Gigante, Huila, we bring you Scarlet — One of our main Co-Fermentation processes.

Developed by our Research & Development team, this lot aims to elevate Castillo’s traditional and robust profile, complementing it with a punch of red fruits.
We buy de-pulped cherries from various producers in the region, whose farms range from 1,600 – 1,900 m.a.s.l and are an average of 3 Ha in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of the processing with 12 hour aerobic fermentation in cherry.

Once at Los Patios, our R&D department adds the commercial red fruit concentrate, along with our own proprietary solution to the de-pulped coffee. There is an additional fermentation during this stage, but more so the focus is a transfer of the precursors available within our scarlet concentrate + proprietary solution.