Scarlet, Los Patios in La Plata – Huila, Red Fruits fermentation. 250G. V60/Filter.

We decided to take the next step in enhancing the flavor experience of coffee and brought new lots from Colombia — this is one of them. Colombia Los Patios in La Plata. Fermentation with red fruits. It’s more like a berry compote than coffee.

Below you can find a word from the farmer: Straight from our Processing HQ – Los Patios, in La Plata, 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 hectares in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of the processing with 12 hours of 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 and proprietary solution. This fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for between 12–16 days, where it is monitored and rotated constantly to ensure even drying.

The difference between our two Scarlet profiles is that Scarlet Extreme has a more pronounced red fruit profile and a stronger body than the Scarlet.