Roast level

A vibrant Castillo from Villa Hermosa co-fermented with fresh passion fruit — juicy tropical acidity, creamy body, and bright florals in a light roast. 

At a glance

• Seller: The Red Mountain Group — single-lot, traceable coffee. 
• Varietal / Process: Castillo — co-fermented with fresh passion fruit (co-fermentation). 
• Producer: Edgar Ramírez, Villa Hermosa, Tolima, Colombia. 
• Altitude: 1,900 m (MASL). 
• Roast level: Light roast — chosen to preserve fruity aromatics and bright acidity.
• Format: 250 g whole bean (assumed — update if your SKU differs).
• Best for: Filter, Chemex, French press — clarity and texture focused. 

Flavor profile (what to expect)

Bursting tropical notes of passion fruit, mango, and pineapple, layered over a creamy body, with tea-like floral hints and clean, juicy acidity. The finish is refreshing and fruit-forward — excellent for adventurous palates. 

About the process — what “co-fermented with passion fruit” means

Co-fermentation is a specialty processing technique where coffee cherries are fermented alongside (or with the influence of) fruit (here: passion fruit) or fruit mossto; the microbes and fruit compounds interact with the coffee mucilage during controlled, often anaerobic, fermentation — creating amplified fruit flavors and novel aromatic profiles. Roasters and producers use careful timing and hygiene to keep the cup clean while pulling through pronounced tropical character. (Co-fermentation is an increasingly popular — and closely controlled — method in modern specialty coffee). 

Brewing recommendations

General tip: Use fresh, filtered water and grind right before brewing. Light roast + co-fermented lots reward gentle extraction to highlight fruity aromatics.

Pour-over (V60 / filter)

• Dose: 16 g : 256 g water (1:16)
• Grind: medium-fine
• Method: bloom 30–45 s with 40–50 g water, then pour in slow pulses to finish ~2:30–3:30 total. Expect bright, floral clarity. 

Chemex (clarity & body)

• Dose: 18 g : 300 g water (1:16.5)
• Grind: medium (coarser than V60)
• Method: pre-wet filter, bloom 45 s, pour slowly for a clean, syrupy cup that highlights tropical notes. 

French press (richer mouthfeel)

• Dose: 15–18 g : 250 g water (1:14–1:16)
• Grind: coarse
• Method: bloom 30 s, steep 3:30–4:00 min, press gently. Expect creamier body with pronounced fruit sweetness.

Roast & storage notes

• Roast date: (fill in at roast) — best enjoyed 7–21 days after roast to balance freshness and development.
• Storage: keep whole beans in an airtight container away from heat, light, and moisture. Grind immediately before brewing.

Quick selling bullets (for product card)

• Single-lot Castillo co-fermented with fresh passion fruit — Villa Hermosa, Tolima (1,900 m). 
• Light roast to preserve tropical aromatics and juicy acidity.
• Tasting highlights: passion fruit, mango, pineapple, floral tea, cane sugar — creamy body and clean finish. 
• Best for filter, Chemex and French press — adventurous and bright.

Producer story

Hola! I’m Edgar Ramírez from Villa Hermosa, Tolima, where I grow coffee at 1,900 meters in the Colombian Andes. This lot is a special one — a Castillo Arabica, co-fermented with fresh passion fruit. The result is a tropical, juicy cup with bright acidity, creamy body, and a playful, fruit-forward finish. For me, this process is about more than flavor. It’s about showing the world what’s possible when tradition meets creativity. I hope you taste that in every sip.

Flavor Profile

Bursting with tropical fruit notes — think passion fruit, mango, and pineapple — layered over a creamy body with hints of floral tea and cane sugar. Bright, juicy acidity with a clean, refreshing finish. Ideal for adventurous palates looking for something vibrant and unconventional.