Scarlet, From Los Patios in La Plata – Huila

Straight from our Processing HQ – Los Patios, in La Plata, Huila, we bring you Scarlet — One of our main Co-Fermentation processes. Developed by our Research & Development team, this lot aims to elevate Castillo’s traditional and robust profile, complementing it with a punch of red fruits.

We buy de-pulped cherries from various producers in the region, whose farms range from 1,600 – 1,900 m.a.s.l and are an average of 3 Ha in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of the processing with 12 hour aerobic fermentation in cherry.

Once at Los Patios, our R&D department adds the commercial red fruit concentrate, along with our own proprietary solution to the de-pulped coffee. There is an additional fermentation during this stage, but more so the focus is a transfer of the precursors available within our scarlet concentrate + proprietary solution. This fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for between 12 – 16 days, where it is monitored and rotated constantly to ensure an even drying.

The difference between our two Scarlet profiles is that Scarlet Extreme has a more present Red fruits profile and a stronger body than the Scarlet.