"Upon grounding, the cup opens with the sweet perfume of lychee, peach, mixed berries, and florals. The palate delivers a rich core of lychee jelly and peach yogurt, supported by a soft brightness of berries and elegant floral notes. The finish is smooth, sweet, and deeply expressive."

Finca La Pradera is a 16-hectare estate nestled in Armenia, Quindío, with 12 hectares dedicated to coffee cultivation. The farm was founded by brothers Carlos and Felipe Arcila, whose family has been involved in Colombian coffee production for over 80 years.

The Arcila brothers have gained recognition for their innovative post-harvest approaches, exploring alternative fermentation techniques that push the boundaries of traditional Colombian cup profiles. By applying these methods to both exotic and resilient cultivars—like Castillo—they have struck a rare balance between productivity and remarkable cup quality.

Finca La Pradera sits at 1,600 meters above sea level in Armenia, Quindío, and is operated by brothers Carlos and Felipe Arcila—part of a coffee-producing family with more than 80 years of history. This particular lot showcases their progressive approach to post-harvest processing, combining anaerobic fermentation with a honey process and wine yeast inoculation. Hand-selected ripe cherries are fermented in sealed plastic tanks for 72 hours with fresh lychee, where CO₂ is injected to create an anoxic environment that enhances flavor development. After fermentation, the cherries are de-pulped and dried with the mucilage intact on raised African beds under shade, keeping temperatures below 35°C to preserve delicate aromatics. This Wine Yeast Inoculated Lychee Honey Process creates a layered, fruit-forward profile with tropical aromatics, refined acidity, and a pronounced sweetness, offering a standout expression of Colombian innovation in coffee processing.

Variety : Castillo
Altitude : 1600 masl
Process : Experimental
Origin : Armenia, Quindio.