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Talking about Colombia is an endless topic of discussion; each year brings something new and unique. This time, iCup introduces you to a Castillo coffee variety processed using a wine-fermented, rose-infused method and honey-dried whole-fruit method.
A truly unique flavor unlike anything you’ve ever tasted before!
ABOUT THE CASTILLO COFFEE VARIETY
Castillo is a hybrid coffee variety developed from Caturra and Timor Hybrid, created in Colombia in 2005. This variety accounts for up to 40% of all coffee production in Colombia. Today, there are 7 coffee varieties developed based on Castillo, each retaining the flavor quality of Caturra and the disease resistance of Timor Hybrid.
Castillo is known for its smoothness, floral and fruity aroma, and well-balanced mild acidity. What makes this variety special is its consistent quality with little variation from year to year.
Castillo is a resilient hybrid variety. Its short stature and high yield make it a favorite among Colombian farmers.
ABOUT THE ROSES WINE YEAST HONEY PROCESSING METHOD
The ripest Castillo cherries are hand-picked and transported to the processing facility in sealed bags to preserve freshness. Upon arrival, they are filtered to remove impurities, then pulped while retaining the inner fruit mucilage. The cherries then undergo a dry fermentation in sealed bags for 72 hours with the mucilage intact alongside roses and Saccharomyces cerevisiae wine yeast.
Once fermentation is complete, the coffee is dried on raised beds until the desired moisture level is reached, then stored for 2 months before going to market. The result of this method: the roses bring a fresh, floral fragrance to the cherries.
The wine yeast adds further aromatic complexity. Together, they produce a vibrant coffee with an exceptionally long finish.
FLAVOR PROFILE OF CASTILLO WITH THE ROSES WINE YEAST HONEY PROCESSING METHOD
The combination of wine yeast and roses during fermentation produces aromatic compounds such as geraniol, linalool, and isoamyl acetate. These bring rich flavors of lychee, peach, and strawberry. The Honey drying process enhances the sweetness and body of the coffee, resulting in a full-bodied cup with complex flavors and a lingering finish.
Cupping note: Rose, Peach, Strawberry, Lychee
GREEN BEAN CASTILO ROSE WINE YEAST HONEY
The grains are quite large, light green in color, and have a fragrant rose scent.
ROASTED BEAN CASTILO ROSE WINE YEAST HONEY
Light roast, moderately puffed beans. Rose remains the dominant aroma.
ROASTED COLOMBIA LES CHANSONS DES ROSES WINE YEAST HONEY COFFEE DETAILS
- Roast level: Light
- Best suited for: Pour over, Cold brew
- Rest before use: Approximately 10–15 days from roast date.
- Best enjoyed within: 3 months unopened and 1 month from first opening. If not using right away, the beans can be stored in the freezer (freezing can extend freshness up to 1 year — beans can be ground directly from frozen without thawing).
- It is recommended to open the bag one day before use to release gas and pressure, then reseal — this allows the flavors to open up and become more rounded.
- Whole bean. If you’d like it ground, please let iCup know which brewing equipment you use so we can select the appropriate grind size. We encourage customers to own a grinder and grind fresh for each brew.
- Bag weight: 250g
- Roasted by: iCup Roaster
COLOMBIA LES CHANSONS DES ROSES WINE YEAST HONEY COFFEE INFORMATION
- Region: Cauca
- Variety: Castillo
- Processing method: Roses Wine Yeast Honey
- Altitude: 1,800–2,000 masl
- Moisture: ~11.8%
SEE MORE COFFEES FROM ICUP
iCup proudly brings customers the finest coffee beans in the world!
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