• Robinson Rivera Anaerobic Natural Castillo
  • Robinson Rivera Anaerobic Natural Castillo

Robinson Rivera Anaerobic Natural Castillo

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Robinson grows nothing but castillo. And we kinda love that. We love what he's doing to elevate a less-than-glam varietal (castillo was developed to fight disease, grow dense, and is partially descended from robusta) into an incredible cup.

The double fermentation on this lot reminds us of the cup profile of our annual macerated maragogype release from Norma Iris Fiallos. And thank goodness for that because there was no mara harvest this season πŸ’”

This anaerobic natural is like a liquid pain au chocolat, with notes of cherry liqueur, mulberry, maple syrup, and a heavy cacao finish.


Product Details
  • Farm: El Silencio
  • Region: PiendamΓ³, Cauca
  • Variety: Castillo
  • Altitude: 1700-1850masl
  • Process: Fermented for 48hrs, silo dried for 16hrs, sealed 24hr fermentation, dried in parabolic runs
  • Cupping Notes: Bold, boozy & syrupy
  • Brew Notes: Pain au chocolat shots, cherry liqueur choc cortados, fruity rum & raisin filters
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