Castillo Lychee Washed, Santa Monica

A delicate and aromatic release from Hydrangea, this washed co-ferment from Finca Santa Mónica in Quindío, Colombia, beautifully captures the essence of spring. Produced by Felipe Arcila, this coffee combines the juicy sweetness of lychee with soft sakura florals and creamy white chocolate in a cup that’s both elegant and indulgent.

Origin: Finca Santa Mónica, Quindío, Colombia
Producer: Felipe Arcila
Variety: Castillo
Process: Washed Co-ferment with Lychee
Elevation: 1,450–1,500 MASL
Roast Level: Light

Tastes Like
🍈 Lychee – sweet, tropical, and fragrant
🌸 Sakura – soft florals that add a refined, perfumed finish
🍫 White Chocolate – creamy and smooth, balancing the brightness beautifully

In the Cup
This coffee is a gentle explosion of aromatics — opening with fresh lychee fruit and delicate cherry blossom, then settling into a silky, confectionary finish of white chocolate and nectar. Each sip feels layered and graceful, with a clean sweetness that lingers long after the last drop.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.