This Colombia Castillo lot is a vibrant, fruit-forward coffee processed using a 72-hour anaerobic honey method. It is co-fermented with fresh peaches and wine yeast, resulting in a layered and aromatic profile. The cup features distinct notes of ripe peaches, maple syrup, and citrus fruit, balanced by a smooth body and bright, juicy acidity. The Castillo variety provides a clean and structured foundation for this unique, expressive fermentation process.
Founded in 2013 in Franklin, this specialty coffee roastery focuses on genuine connection and community, serving light to medium roasts with emphasis on sourcing Southern ingredients and providing exceptional quality coffee experiences.
