Colombia Tutti Frutti

Colombia Tutti Frutti – Infused Honey Process (SCA 86)

Hailing from the heart of Colombia’s celebrated coffee axis, the Colombia Tutti Frutti is a masterclass in modern, innovative processing.

Grown in the volcanic ash and clay-loam soils of Armenia, Quindío, this lot thrives in a highly specific micro-climate. While its 1,750 MASL elevation is slightly lower than typical high-altitude Ethiopian lots, it serves a highly strategic purpose here: the ambient warmth accelerates and intensifies the fermentation window, laying the perfect foundation for sugar development.

The Process: Infusion

This isn’t your traditional natural or washed coffee—this is a boundary-pushing Infused Honey Process.
Before drying with its natural mucilage intact, the cherries undergo an extended anaerobic fermentation inside sealed tanks. During this stage, fresh, ripe fruits are introduced directly into the tanks. Driven by osmotic pressure, the cellular structure of the Castillo beans absorbs the natural ambient fruit sugars and aromatic compounds. The result? A radically distinct, hyper-fruity cup profile that mimics the exact clarity of the added fruits—shattering the expectations of traditional processing.

Cup Notes

The experience kicks off with an immediate, unapologetic rush of vibrant blueberry sweetness. As the cup cools, it transitions into a deeper, structured note of juicy red grapes, ending with a comforting, pastry-like finish reminiscent of a fresh warm blueberry cake.

Roast Approach

Thanks to a meticulously tailored roast profile designed to preserve these volatile fruit aromatics, the intense sweetness is perfectly offset by a crisp, clean acidity and a velvety medium body.

To unravel the complex layers of this fruit-forward lot, we highly recommend brewing it as a filter pour-over (V60). For the adventurous barista, pull it as a modern espresso to experience an incredibly concentrated, jammy fruit bomb.

Colombia Tutti Frutti — Coffee Details:

• Origin: Colombia
• Region: Quindío, Armenia
• Variety: Castillo
• Process: Honey with Fruit Infusion fermentation
• Altitude: 1750 masl
• SCA Score: 86