Diofanor Ruiz runs finca La Divisa in Circasia, in Colombia's Quindío. For this coffee he ferments his Castillo cherries for 45 hours in open air, then dries them as whole fruit. You taste it straight away: maraschino cherry, blackberry and prune. Fruit that leans towards dessert.

We roast it light. As filter it's juicy and sweet; as espresso it turns into something close to a cherry bonbon.

For anyone who wants to taste Colombia's adventurous side without it getting weird.

Things people ask us

What is an aerobic natural?
Fermentation in open air, with oxygen, followed by drying inside the whole cherry. The fruit in the cup comes from that drying; the fermentation steers which fruit.

Why exactly 45 hours?
Timing is everything in fermentation: too short and little happens, too long and it tips over. This is the window Diofanor settled on for this profile.

Isn't Castillo just the standard variety?
It is, Castillo is Colombia's workhorse. That's exactly what makes this one fun: a good farmer with a bold process shows what it's capable of.