Mint Sangria (Innovation Series) 3/11 Roast Date

Limited Edition —  Wine Sangria. Yeast Process + Mint 

Innovation Series explores innovative processing methods that push the boundaries of how coffee can taste through science, control, and experimentation — where processing becomes the primary driver of flavour.

Producer: Jairo Arcila

Farm: Santa Mónica

Region: Armenia, Quindío, Colombia

Variety: Castillo

Elevation: 1,450 – 1,500 MASL

Processing: Honey + Wine Yeast & Mint — 72-Hour Dry Anaerobic Fermentation

Drying: Raised Beds

Annual Rainfall: 1,800 – 2,000 mm

Temperature: 18 – 28°C

Soil Conditions: Volcanic Ash

Cupping Score: 88.25

Roast profile: Medium roast

Flavour notes: Mint. Cardamom. Red Wine. Raw Cacao. Orange.

Acidity: Bright

Body: Medium – Velvety

As a Pour Over

A highly distinctive and aromatic cup that opens with cooling mint and fragrant cardamom. Orange brings a fresh citrus brightness, while red-wine complexity develops as the coffee cools. Raw cacao provides depth and structure, creating an unusual balance of herbal freshness, fruit and chocolate.

As an Espresso

Pulled as espresso, the profile becomes deeper and more intense. Red wine and raw cacao form the foundation of the cup, lifted by orange acidity and an aromatic layer of mint and cardamom. The mouthfeel is smooth and concentrated, with a lingering herbal and cacao finish that makes this an exceptionally unconventional espresso.

Farm Information

This experimental microlot was grown by Jairo Arcila at Santa Mónica in Armenia, Quindío, Colombia.

The coffee is 100% Castillo, a Colombian variety developed by the Federación Nacional de Cafeteros for increased productivity and resistance to coffee leaf rust.

For this lot, the coffee undergoes a 72-hour dry anaerobic fermentation with the pulp still on. During fermentation, dried mint leaves and wine yeast are added, creating a highly controlled environment that encourages a distinctly aromatic and unconventional flavour profile.

After fermentation, the cherries are pulped and transferred to raised beds, where they are dried until the ideal moisture content is achieved.

The resulting coffee showcases notes of mint, cardamom, red wine, raw cacao and orange — combining herbal aromatics, wine-like complexity, citrus brightness and cacao depth in a single cup.

It is a striking example of how fermentation variables can reshape the expression of Castillo, making it a natural addition to our Innovation Series.

Packaging

Premium White Matte Block Bottom Pouches with One-way Valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.