Watermelon Co-fermented Castillo

Watermelon Co-fermented Castillo

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

Watermelon Co-fermented Castillo

Experience the exceptional co-fermented coffee from Colombia, crafted by the Los Patios farm. This unique coffee is co-fermented with tropical fruit nectar, enhancing its natural sweetness and creating a vibrant cup with prominent watermelon candy notes. Grown on the slopes of Huila, this coffee showcases the Castillo variety. Los Patios commitment to quality and innovative processing techniques make this coffee a standout choice for those seeking a sweet, fruity, and unforgettable coffee experience.
€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
2024/2025

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

is a relatively new and experimental approach in the world of coffee processing. Inspired by techniques from winemaking and fermentation science, it involves introducing additional ingredients—often fruits or botanicals—during the fermentation stage to influence flavor development. The goal is to enhance or steer the coffee’s natural profile without overpowering its core characteristics.


At Finca Monteblanco, Rodrigo Sanchez is one of the pioneers of this method. For this lot, he uses a “mother culture” made from tropical fruit nectar—particularly from watermelon and melon—to initiate the fermentation. This mixture is rich in natural sugars and beneficial microorganisms like lactobacillus and saccharomyces cerevisiae, which help create a stable and flavorful fermentation environment.


The result is a coffee that retains its varietal clarity while developing bright, fruit-forward notes like watermelon candy, melon juice, and red raspberry, complemented by a juicy acidity and medium body. It’s an innovative process that pushes the boundaries of what coffee can taste like—without losing sight of its origin.

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