ICON 20 – Grape Maceration Castillo
ICON 20 – Grape Maceration Castillo

ICON 20 – Grape Maceration Castillo

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One of the experimental fruit fermentations produced by the Arcila family in Colombia. These coffees have proved to be highly divisive among purists but undeniably fascinating to taste! By macerating coffee cherries with dehydrated grapes and tartaric acid, Felipe has created an intense flavour experience which brings to mind grape soda, white chocolate and panela.

PRODUCER: Felipe Arcila
CULTIVAR: Castillo
PREPARATION Grape and Tartaric Acid Maceration, Washed
LOCATION: Jardines del Eden, Pijao, Quindío
ALTITUDE: 1,700 - 1,900 masl
BAG SIZE: 200g

This micro-lot is a result of one of many experiments the family have been undertaking of processing coffee using additional fruits, acids and yeasts to affect the fermentation. The variety used for this lot is entirely Castillo, which has replaced Caturra as the most widely grown variety in Colombia, known for its relatively high yields and resistance to both leaf rust and coffee berry disease.

The dwarf variety Castillo was developed over twenty three years and five generations of plants by Federación Nacional de Cafeteros, by crossing Caturra with the Timor Hybrid (a spontaneous interspecies cross between Arabica and Canephora discovered in East Timor).

After the cherries are harvested following strict ripeness criteria, they are floated and hand sorted to remove any visible defects. The whole cherries are then fermented inside a tank with water for 30 hours. Added to the tank are dehydrated grapes and tartaric acid. The coffee is then de-pulped, gently washed to remove the fermented layer of fruit and then slowly dried under temperature controlled conditions until the ideal moisture content was achieved.





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01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia
10 - Wush Wush Honey, Sebastian Ramirez, Colombia
11 - Milenio Carbonic Maceration, Enrique Navarro Carvajal, Costa Rica
12 - Ja'adi Peaberry Anaerobic Natural, Haraz Community, Yemen
13 - El Ubérrimo Gesha, Francy Liceth Castillo, Colombia
14
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15 - Caturra 250hr Fermentation, Maria Eugenia Escobar, Guatemala
16 - Soledad Washed Gesha, Jose Ignacio Jijón, Ecuador
17 - Thermal Shock Castillo, E.A. Decaf, Yenny Esperanza Bermudez, Colombia
18 - Yellow Bourbon X3 Natural, Sebastian Ramirez, Colombia
19 - Yaí "The Jaguar", Daterra Coffee, Brazil