Colombia — Linarco Rodriguez Pink Bourbon

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

Colombia — Maria Rodriguez This SL28 is naturally processed, with a 48-hour anaerobic fermentation playing a key role in developing its depth of flavour. Ripe cherries are harvested, floated and sorted before being placed in sealed tanks, where the controlled fermentation builds richer fruit character while retaining SL28’s signature clean profile. The cherries are then slowly sun-dried on raised beds for 20–30 days, turned regularly to ensure even dehydration and prevent over-fermentation. The result is a distinctly tropical expression of SL28: ripe mango, butterscotch sweetness and a rounded, creamy mouthfeel.

Colombia — Cata Reserva Year 2 Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. The cherries were then pulped to remove the mucilage, before undergoing four days of sealed fermentation with coffee mosto – sugars from previous fermentations – and panela, an unrefined whole cane sugar. This controlled approach encourages a thorough fermentation while avoiding unwanted alcohol-like flavours.