Castillo Mango

What happens when a skilled producer pushes the boundaries of fermentation science? You get this — a Castillo processed through a rare and experimental 2-Phase Extended Co-fermentation with Mango Fruit Juice, a technique so precise and unconventional that it sits at the very frontier of specialty coffee processing.

Sourced directly from Liliana Caballero at Hacienda Casablanca in Santander, Colombia, at 1,550 metres above sea level, this is genuine direct trade — transparent, traceable, and built on a deep and long-term relationship with the farm. The Castillo variety, known for its resilience and clean cup, becomes something entirely different in Liliana's hands.

In the first fermentation phase, the cherries are fermented using traditional methods. In the second, fresh mango juice is introduced to the fermentation process. The result is a coffee of striking originality: lush red fruits, rich cacao depth, and a soft, sun-ripened peach finish — indulgent, playful, and utterly memorable.

Locally roasted in small batches in-house at our Adelaide roastery on a Medium Omni-Roast profile, this coffee performs beautifully across all brew methods — espresso, filter, or plunger.

This is experimental processing at its finest — a coffee that challenges what you think a cup can taste like.

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Variety: Castillo

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Process: 2-Phase Extended Co-fermentation with Mango Fruit Juice

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Roasting: Omni-Roast (Medium)

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Best for: All coffee preparation methods.

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Flavour Profile: Red Fruits, Cacao & Peach

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Elevation: 1550 meters

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Region: Santander

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Country: Colombia

- Harvest Season: October–January