Colombia

At 1,650–2,000 masl in Antioquia, Colombia, Capilla del Rosario produces this Castillo/Caturra lot under the guidance of José Posada and his family, whose fourth-generation farm has become a regional benchmark for bold fermentation experimentation and biodiversity-conscious, shade-grown cultivation.

After pulping and washing, the parchment is submerged in a liquid broth enriched with caramel, whiskey cream, cane-derived sugars, and a starter culture of Lactobacillus alongside mesophilic microorganisms. This symbiotic bacteria-and-yeast culture ferments in direct contact with the coffee, building sweetness, texture, and aromatic complexity without artificial flavorings. The coffee then dries slowly on shaded raised beds for an even, controlled finish.

The result is a cup with bright acidity and chocolate notes, carrying a creamy, dessert-like character true to its name.