Horchata

Colombia | Co-Fermented Washed & Honey Blend

ORIGIN: Armenia & Salento, Quindío, Colombia
ALTITUDE: 1,350–1,750 m.a.s.l.
VARIETY: Castillo
PROCESS: Coconut, Cinnamon & Wine Yeast Co-Fermentation
NOTES: Coconut Cream, Cinnamon, Brown Sugar

Horchata brings together three uniquely processed Colombian coffees from producers Jairo Arcila, Sergio Posada, and Juan David Puerta. Each coffee undergoes a carefully controlled fermentation using natural ingredients, creating a sweet, creamy cup inspired by the comforting flavors of traditional horchata. Together, they develop a rich combination of coconut cream, warming cinnamon, and brown sugar sweetness.

The Region

All three coffees come from Quindío, a department in Colombia's central coffee-growing region known for its mountainous terrain and rich volcanic soils. The farms are located around Armenia and Salento, with elevations ranging from 1,350 to 1,750 meters. The region's favorable climate and growing conditions provide an excellent environment for cultivating high-quality specialty coffee.

The Producers

Jairo Arcila | Santa Mónica

Jairo produces Castillo coffee in Armenia, Quindío. His washed coffee undergoes a 48-hour fermentation with coconut and wine yeast, developing creamy coconut sweetness, vanilla, and subtle tropical notes that form the foundation of the blend.

Sergio Posada | El Recreo

Sergio grows Castillo coffee in Salento, Quindío. His honey-processed coffee undergoes two 120-hour fermentation stages, the second incorporating natural coco extracts. This develops rich coconut, caramel, and panela sweetness reminiscent of brown sugar.

Juan David Puerta | La Sirena

Juan David grows Castillo coffee in Armenia, Quindío. His honey-processed coffee undergoes a 140-hour anaerobic fermentation before being processed with natural cinnamon extracts, contributing the warm, aromatic cinnamon character that completes the blend.

The Variety

Castillo is a Colombian coffee variety developed for its resistance to coffee leaf rust and adaptability to different growing conditions. All three producers use Castillo, allowing their distinct fermentation techniques and processing ingredients to create complementary flavor profiles from the same variety.

The Process

All three coffees undergo controlled fermentation to develop their individual characteristics. Jairo's coffee is fermented with coconut and wine yeast before being washed, creating a clean, creamy foundation. Sergio's coffee undergoes an extended two-stage honey fermentation with natural coco extracts, developing rich sweetness and caramelized sugar notes. Juan David's coffee is anaerobically fermented before being processed with natural cinnamon extracts, introducing warm, aromatic spice.

Each coffee is dried under controlled conditions to preserve its individual sensory characteristics. The finished lots are then blended to balance creamy coconut sweetness, comforting cinnamon, and the rich sweetness of brown sugar.

The Flavor Profile

Aroma: Sweet cinnamon and creamy coconut with the comforting fragrance of warm brown sugar.

First Sip: Rich coconut cream sweetness followed by warming cinnamon and caramelized brown sugar.

Body: Smooth, creamy, and rounded with a rich, dessert-like sweetness.

Finish: Lingering cinnamon, soft coconut cream, and a sweet brown sugar finish reminiscent of traditional horchata.