This past limited release came from Felipe Trujillo’s La Ventolera farm in Santa Barbara, Colombia. Grown at 2,000 meters above sea level, the lot consisted exclusively of Castillo.

Felipe called his experimental method “orange washed.” No fruit was added: coffee cherries rested in buckets for about 72 hours, producing their own juice. After the coffee dried for three to four weeks, that juice was used for a second fermentation. Combining elements of washed, honey, and anaerobic processing, the result was a fruity, effervescent cup with pomegranate, tart kiwi, mandarin, and orange marmalade notes.

Formerly the CEO of an office supply company, Felipe changed paths after his grandfather’s passing to dedicate himself to the family farm. He became a leader in experimental processing, sharing his knowledge with younger farmers to make coffee farming exciting for new generations and elevate the region’s potential. This coffee is no longer available for purchase.