Cherry Co-fermented Castillo

Cherry Co-fermented Castillo

150g
€11,10
€11,10 €16,90
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Cherry Co-fermented Castillo
  • Cherry Co-fermented Castillo
Cherry Co-fermented Castillo

Cherry Co-fermented Castillo

Cherry Co-fermented Castillo from Los Patios in La Plata, Huila, Colombia. Local producers deliver depulped cherries after a 12-hour aerobic fermentation at farm level. At Los Patios, a cherry concentrate and proprietary solution are added, followed by a two-day absorption and fermentation phase before the coffee is dried on patios for 12–16 days.

Intense cherry and ripe red fruit dominate the nose, giving way to a candy-sweet body with a soft vanilla undertone. Acidity is gentle and low, letting the sweetness carry through to a clean, fruit-forward finish.
€11,10
€11,10 €16,90
€74,00/kg
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About this coffee

Producer
Los Patios

Region
La Plata, Huila

Origin
Colombia

Varietal
Castillo

Process
Co-Fermented

Harvest
2025/2026

Produzent
Los Patios

Region
La Plata, Huila

Herkunftsland
Kolumbien

Prozess
Co-Fermentiert

Varietät
Castillo

Ernte
2025/2026

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer

Los Patios

Los Patios is a dedicated coffee processing and research facility operated by The Coffee Quest, located in La Plata, Huila, Colombia. Established in June 2022, it was created to support smallholder producers in the region by addressing processing challenges, market volatility, and infrastructure gaps. The facility works with local farms averaging around 3 hectares, sourcing cherry-stage coffee and elevating it through controlled, research-driven processes. Under the guidance of an in-house R&D team, Los Patios has developed a series of proprietary co-fermentation methods designed to complement and enhance the inherent character of Colombian coffee varieties.

About the varietal

Castillo

Castillo is Colombia's most widely grown coffee variety, developed by Cenicafé and released in 2005. It is a cross between Caturra and the Timor Hybrid, bred primarily for its strong resistance to coffee leaf rust — a disease that devastated Colombian production in the late 20th century. The variety is compact and high-yielding, making it practical for small-scale farmers across diverse altitudes and climates. In the cup, Castillo is more versatile than its utilitarian reputation suggests. When carefully grown and processed, it can deliver a smooth body, clean sweetness, and a flavor range spanning citrus brightness to rich red fruit depth.

Process

Co-fermentation

Co-fermentation at Los Patios begins at farm level, where local producers carry out a 12-hour aerobic fermentation in cherry before depulping and delivering the wet parchment to the facility. Once at Los Patios, the R&D team introduces a commercial cherry concentrate alongside a proprietary solution. The coffee then undergoes a two-day fermentation and absorption phase, during which the fruit precursors integrate into the beans. After draining, the coffee is dried on patios for 12 to 16 days, monitored and rotated continuously for even moisture removal.

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