Colombia | Felipe Trujillo Red Honey Castillo
Cherry | Panela Sugar | Red Apple | Light Florals
Producer: Felipe Trujillo
Farm: La Ventolera
Process: Red Honey
Region: Santa Barbara, Antioquia
Variety: Castillo
Elevation: 1,900-1,950 masl
When we think of coffees from Colombia, we often think of juicy acidity and fruit-forward complexity. But this offering from Felipe Trujillo goes a step further. Grown in the lush mountains of Antioquia and processed using a Red Honey method, this Castillo lot showcases a perfect balance of brightness and sweetness, with a velvety texture and clarity that shines whether brewed as espresso or filter. This is a modern Colombian coffeewith depth: approachable enough for everyday drinking, yet nuanced enough to stand out on a cupping table.
The Process
This lot is part of Felipe Trujillo’s ongoing exploration of post-harvest processing innovation at his farm, La Armenia. The Red Honey method—in which the coffee is pulped but dried with a significant amount of mucilage still intact—adds richness and mouthfeel while amplifying fruit and raw sugar notes.
During peak harvest, only ripe cherries are selected and undergo controlled fermentation, followed by shaded drying on raised beds to preserve delicate fruit character. The result is a coffee that brings out the best of both worlds: the sweetness and body of a natural, with the clean profile and structure of a washed.
Traceability & Producer Ethos
Felipe is part of a new generation of Colombian producers pushing the boundaries of quality and sustainability. With deep roots in the Caldas region and a scientific approach to coffee production, he’s dedicated to transparency, traceability, and experimenting with different processes that highlight terroir and varietal character. Each lot from Felipe is traceable to specific harvests and processing protocols, and his farm is a model of responsible cultivation and environmental stewardship.
What to Expect
This is a versatile, fruit-forward offering that performs beautifully across brew methods. On espresso, it delivers rich sweetness and a smooth, coating finish—think panela, cherry, and dark honey. As filter, it opens up with crisp red apple, stone fruit, and subtle florals, finishing clean with lingering complexity.
Whether you’re brewing a morning pour over or dialing in espresso for service, this is the kind of coffee that makes it easy to fall in love with Colombian coffee all over again.
Recommended brewing:
Espresso – 1:2.5 ratio, 28–30 sec
Filter – 1:15–1:16.67 ratio
Cherry | Panela Sugar | Red Apple | Light Florals
Producer: Felipe Trujillo
Farm: La Ventolera
Process: Red Honey
Region: Santa Barbara, Antioquia
Variety: Castillo
Elevation: 1,900-1,950 masl
When we think of coffees from Colombia, we often think of juicy acidity and fruit-forward complexity. But this offering from Felipe Trujillo goes a step further. Grown in the lush mountains of Antioquia and processed using a Red Honey method, this Castillo lot showcases a perfect balance of brightness and sweetness, with a velvety texture and clarity that shines whether brewed as espresso or filter. This is a modern Colombian coffeewith depth: approachable enough for everyday drinking, yet nuanced enough to stand out on a cupping table.
The Process
This lot is part of Felipe Trujillo’s ongoing exploration of post-harvest processing innovation at his farm, La Armenia. The Red Honey method—in which the coffee is pulped but dried with a significant amount of mucilage still intact—adds richness and mouthfeel while amplifying fruit and raw sugar notes.
During peak harvest, only ripe cherries are selected and undergo controlled fermentation, followed by shaded drying on raised beds to preserve delicate fruit character. The result is a coffee that brings out the best of both worlds: the sweetness and body of a natural, with the clean profile and structure of a washed.
Traceability & Producer Ethos
Felipe is part of a new generation of Colombian producers pushing the boundaries of quality and sustainability. With deep roots in the Caldas region and a scientific approach to coffee production, he’s dedicated to transparency, traceability, and experimenting with different processes that highlight terroir and varietal character. Each lot from Felipe is traceable to specific harvests and processing protocols, and his farm is a model of responsible cultivation and environmental stewardship.
What to Expect
This is a versatile, fruit-forward offering that performs beautifully across brew methods. On espresso, it delivers rich sweetness and a smooth, coating finish—think panela, cherry, and dark honey. As filter, it opens up with crisp red apple, stone fruit, and subtle florals, finishing clean with lingering complexity.
Whether you’re brewing a morning pour over or dialing in espresso for service, this is the kind of coffee that makes it easy to fall in love with Colombian coffee all over again.
Recommended brewing:
Espresso – 1:2.5 ratio, 28–30 sec
Filter – 1:15–1:16.67 ratio
Cherry | Panela Sugar | Red Apple | Light Florals
Producer: Felipe Trujillo
Farm: La Ventolera
Process: Red Honey
Region: Santa Barbara, Antioquia
Variety: Castillo
Elevation: 1,900-1,950 masl
When we think of coffees from Colombia, we often think of juicy acidity and fruit-forward complexity. But this offering from Felipe Trujillo goes a step further. Grown in the lush mountains of Antioquia and processed using a Red Honey method, this Castillo lot showcases a perfect balance of brightness and sweetness, with a velvety texture and clarity that shines whether brewed as espresso or filter. This is a modern Colombian coffeewith depth: approachable enough for everyday drinking, yet nuanced enough to stand out on a cupping table.
The Process
This lot is part of Felipe Trujillo’s ongoing exploration of post-harvest processing innovation at his farm, La Armenia. The Red Honey method—in which the coffee is pulped but dried with a significant amount of mucilage still intact—adds richness and mouthfeel while amplifying fruit and raw sugar notes.
During peak harvest, only ripe cherries are selected and undergo controlled fermentation, followed by shaded drying on raised beds to preserve delicate fruit character. The result is a coffee that brings out the best of both worlds: the sweetness and body of a natural, with the clean profile and structure of a washed.
Traceability & Producer Ethos
Felipe is part of a new generation of Colombian producers pushing the boundaries of quality and sustainability. With deep roots in the Caldas region and a scientific approach to coffee production, he’s dedicated to transparency, traceability, and experimenting with different processes that highlight terroir and varietal character. Each lot from Felipe is traceable to specific harvests and processing protocols, and his farm is a model of responsible cultivation and environmental stewardship.
What to Expect
This is a versatile, fruit-forward offering that performs beautifully across brew methods. On espresso, it delivers rich sweetness and a smooth, coating finish—think panela, cherry, and dark honey. As filter, it opens up with crisp red apple, stone fruit, and subtle florals, finishing clean with lingering complexity.
Whether you’re brewing a morning pour over or dialing in espresso for service, this is the kind of coffee that makes it easy to fall in love with Colombian coffee all over again.
Recommended brewing:
Espresso – 1:2.5 ratio, 28–30 sec
Filter – 1:15–1:16.67 ratio