Lot: Dark Sailor Country of Origin: Colombia Region: Caldas Producer: Guillermo Alvarez Variety: Castillo Processing Method: Washed Rum Barrel Aged This coffee is processed using a traditional washed method: hand-sorting of cherries, depulping, and fermentation, the duration of which depends on weather conditions. Cherries harvested on the first day are depulped and fermented for 24 hours. A second batch, harvested the following day, is then added, and after 12 hours the combined lot is washed and sun-dried for approximately one and a half weeks. After drying, the coffee is sorted by size, with only the largest beans (screen size 14+) selected. An electronic sorting system is used to remove lower-density beans, quakers, and other defects. The green coffee is then aged for three months in oak barrels that previously held rum. The wood retains aromatic compounds from the spirit, which gradually influence the coffee during storage. To ensure even contact between the beans and the barrel walls, the barrels are rotated daily throughout the aging period. This is a coffee that is hard to forget. As an espresso, it evokes a shot of aged dark rum — bold, spicy, sweet, and warming. With milk, it becomes even more expressive, as the rum character enhances both sweetness and creaminess. The finish is exceptionally long and lingering. Alongside the rum notes, the cup reveals layers of spice, vanilla, raisin, and prune. A rare and exclusive lot. Aging green coffee in barrels previously used for spirits is a relatively new approach in coffee processing. A significant portion of these coffees is exported to Asian markets, particularly China. The high price of this lot reflects the lengthy and labor-intensive production process, which takes several months to complete.