Light roast. Experimental release.

Juicy, expressive, and deliberately tropical, this washed Castillo from Jairo Arcila at Santa Mónica showcases how controlled fermentation and fruit co-fermentation can amplify clarity without sacrificing structure.

Ripe mango leads the cup, supported by tropical fruit sweetness, caramel depth, and a bright mandarin finish. Vibrant and aromatic, with a clean washed backbone beneath the fruit-forward profile.

Producer: Jairo Arcila - Santa Monica
Variety: Castillo
Process: Washed / Mango co-fermentation
Tasting Notes: Mango, Tropical Fruits, Caramel, Mandarin
Roast Level: Light
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release

Producer & Origin

Produced by Jairo Arcila at Santa Mónica in Armenia, Quindío, this coffee comes from one of the region’s most well-known producers working closely with Cofinet. The farm sits at 1,450–1,500 meters above sea level, with volcanic ash soils, steady rainfall, and moderate temperatures that support slow cherry maturation and expressive acidity

About the Castillo Variety

Castillo was developed by Cenicafé and released in 2005 to address leaf rust resistance and productivity challenges in Colombia. A cross between Timor Hybrid and Caturra, it combines resilience with a balanced, approachable cup profile.

When grown at elevation and paired with intentional processing, Castillo can deliver bright acidity, fruit clarity, and caramel sweetness, making it a strong foundation for experimental fermentations

Processing

Only fully ripe cherries were harvested and transported to Cofinet’s La Pradera processing center. After flotation and sorting, the cherries underwent a 48-hour dry anaerobic fermentation. During fermentation, mango pulp was added directly to the tanks, contributing tropical aromatics and a juicy fruit character to the final cup

Following fermentation, the coffee was pulped and fully washed. All processing water was treated through Cofinet’s closed-loop filtration system before being released through vetiver grass beds, ensuring no contaminated runoff. Drying took place over approximately 10 days until the coffee reached an ideal moisture content of 9.5–11 percent

Roast Level

Light. Roasted to preserve aromatic intensity, fruit clarity, and the lifted acidity created through fermentation, while maintaining balance and structure.

Package Size

8.8 oz (250 g)

Recommended Brew Guide (V60)

Dose: 18g medium grind
Water: 325g at 206°F
Ratio: 18:1
Pour: 25g (bloom 30 seconds) → 100g → 100g → 100g
Total Brew Time: About 3:00
(Grind coarser to speed up, finer to extend brew time.)