Castillo Tangerine

Bold meets bright in this one-of-a-kind Colombian coffee. The Castillo Tangerine is processed through a rare and experimental Natural Co-fermentation with Tangerine Fruit Juice — a technique that pushes the boundaries of what's possible in specialty coffee processing and delivers results that have to be tasted to be believed.

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, long-term and ongoing relationship with the farm. Every bag connects you directly to the producer and the land.

During fermentation, fresh tangerine juice is introduced to the Castillo cherries, allowing the beans to develop a deep character that weaves seamlessly through the cup's natural complexity. The result is a coffee of striking depth and playfulness: lush tropical fruit sweetness, rich chocolate body, and a burst of blueberry on the finish — vibrant, layered, and endlessly drinkable.

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

Co-fermentation with fresh fruit juice is still rare in specialty coffee. This is experimental processing done with precision and purpose.

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Variety: Castillo

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Process: Natural Co-fermented with Tangerine 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: Tropical Fruit, Chocolate & Blueberry

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Elevation: 1550 meters

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Region: Santander

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Country: Colombia

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Harvest Season: October–January