Regular price $28.00


GROWER: Diego Samuel Bermudez Tapia
FARM: Finca El Paraiso
ORIGIN: Piendamo, Cauca
VARIETY: Castillo
ELEVATION: 1,930 masl
PROCESS: Double anaerobic fermentation, controlled drying
HARVEST: February 2019
TASTING: Strawberry & rose, resplendent

Net wt. 10oz (285g)


From our sample cupping this blew up off the table: "Rosa Té Castillo was definitely the team favorite. Some serious raspberry, watermelon, bubblegum, cherry juice flavors going on, with huge rose florals."

Our first production batch leans more towards ripe strawberry than the raspberry notes we tasted in the sample. We're not mad about that!

There will be three roasts of this Limited Edition coffee. Do not hesitate to pre-order if you are interested - the first bag we bought sold out almost immediately.


You might ask, "What is 'double anaerobic fermentation'?"  It's helpful to start with what fermentation means with respect to coffee cherries and how different processing techniques affect the final product.

Fermentation has been used by humans for thousands of years to transform raw ingredients (grain, grapes, cucumbers, cabbage, cacao beans, to name a few) into a more shelf stable state (beer, wine, pickles, kimchi, chocolate, etc.).  Coffee production is no different: the sugar-rich mucilage (pulp) of the coffee cherry needs to be removed to reveal the seed (bean) for drying, shipping, and then finally roasting.  Fermentation in coffee is just one step in processing the coffee bean (seed) so that it is shelf stable for shipment to roasters.  Similar to wine and beer, coffee fermentation can be done in open or closed vessels. However, the majority of coffee fermentation and washing occurs in open tanks, channels, cisterns, or outdoor beds.

Anaerobic means "without oxygen." For this innovative processing technique, the pitted coffee seeds and the separated pulp (mucilage) are put together in sealed fermentation tanks.  This is important because the sugar is concentrated in the pulp and the juice, and this is where the intense flavors we seek in the best coffees become pronounced.

During the anaerobic fermentation, oxygen is pushed out of one-way release valves by the carbon dioxide.  The pressure developed in the tanks allows the flavors of the juice to intensify in the outer parchment (skin) that surrounds the coffee bean.  In a double anaerobic fermentation the coffee is taken out, usually washed, and then put back in a tank again; this entire process can be anywhere from 24-96 hours per ferment depending on the producer.  The coffee finally is taken out and dried to a specific moisture content to prevent further fermentation. 

This process results in a unique and intensely-flavored coffee.


Specifically about his anaerobic process, famer Diego Samuel says:

The flavors are achieved by anaerobic fermentation in cherry for 96 hours under pressure, then wash, and leave it in water for 48 hours (in mucilage, under pressure again) to extract the chlorogenic acids.

In drying, the humidity is lowered up to 16%, then the coffee is stabilized for 8 days (Hermetic bags). The stabilization process (between 17-15%) allows the yeasts to modulate the secondary aromas, the precursors of flavor.

Flavors change due to the times, temperatures and microbial culture media that develop in the different phases of fermentation.

Then it is dried up again this time to a 11% approximate humidity. The latter allows the natural yeast of the coffee to act in the stabilized stage, giving some extraordinary flavors.

The drying curves also influence the flavors.


Roasting and Shipping Schedule:

Coffee is roasted on Wednesdays. If you order anytime up until 12pm (noon) Tuesday, we will roast the next day and ship on Thursday. Orders received after 12pm (noon) Tuesday may not get roasted until the following week. If we have extra inventory, we will ship ASAP.  

Email us: shippingwoes (at) if you have questions about when your order will be roasted and/or shipped.