Siracusa

We are excited to launch this natural Castillo from Anserma in the west of the Caldas department Colombia. It sits up high, and is an agricultural centre in the region known for great coffee cultivation. Local producers bring their cherry to the cooperative owned mill, where it’s screened with a massive colour sorter (capable of sorting 16 tonnes of cherry per hour). After being floated to separate the good from the bad, they are put into sealed containers for 96hrs where they begin fermentation and the coffee starts developing it's fruity qualities. The drying process following this takes 100 hours, being turned periodically in silos. Any sort of natural Colombian excites us - they are distinctive coffees that produce booze and tropical forward flavours that jump sky high through milk, and turn to juice as a filter brew. Tasting big, fun and little funky: juicy mango, lemon curd, dark chocolate