Like it or not, co-fermented coffee is becoming increasingly popular, as polarising as it is.

This Anaerobic washed Castillo has lychee fruit added to the anaerobic fermentation phase of the processing - allowing the dominant flavour of lychee to permeate the coffee in a surprisingly non invasive way.

Jairo is a third generation grower from Quindio with a wealth of knowledge and experience from working in Colombia all the way back four decades as a Mill Manager, to purchasing his first farm Finca La Esmeralda and now owning over five different farms across the region. Cultivating, processing and exporting is in his blood.

One of Jairo's latest offerings, a Co-Fermented Anaerobic Washed Castillo brings fruit forward sweetness, incredible floral aroma with just a hint of lime rind acidity. We recommend a coarser than usual grind size, and a cooler brew temp. 

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.