Lemon Coco, From Los Patios, in La Plata – Huila, Colombia. Espresso Roast. 1000g.

Imagine stuffing your mouth with lemon peel sprinkled with cinnamon and chewing it — that’s exactly what this espresso is like. A truly remarkable thing, punchy as hell.

A word from the farmer:

Developed by our Research & Development team at our processing facility in La Plata, Huila, Colombia, this lot aims to elevate Castillo’s traditional and robust profile, complementing it with a dash of lemon and a hint of coconut sorbet.

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 coconut and lemonade 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 lemon coco concentrate + proprietary solution.

This fermentation and absorption phase lasts for 2 days until the coffee is drained and dried in mechanical silos for 8 days straight, where it is monitored and rotated constantly to ensure an even drying.