Specialty coffee · Worth knowing

This coffee features a distinctive washed co-ferment with strawberry, a fermentation technique that amplifies bright fruit character in the final cup. Producer Felipe Arcila's experimental approach demonstrates how fermentation choices directly influence flavor development, creating prominent strawberry and tropical notes balanced by creamy custard undertones in this Castillo variety grown in Colombia's Quindio region at 1,450–1,500 meters.

Andy from 4 Llamas has spent two and a half years researching fermentation and processing methods with coffees from producer Carmelo Yujra Ticona in Bolivia's Caranavi region, testing new ideas that have contributed to exceptional results. Carmelo himself transformed quality at his Finca Senda Salvaje by separating lots by variety and refining fermentation methods, moving away from the previous generation's practice of blending all coffees together. The fully washed Java variety coffees from this collaboration are noted as expressive and easy to roast, scoring 86 points and offering notes of red apple, demerara sugar, and black tea.