Grown by Felipe Arcila at his farm Jardines del Eden, this Castillo lot was processed by what Felipe calls White Wine Fermentation, named after the chardonnay notes it brings forward in the coffee. To achieve this the coffee is exposed to a 30-hour dry anaerobic fermentation. Next, the cherries are dried on raised beds until their moisture content is 20%. This is to allow for a more controlled extended fermentation. After which the coffee is placed into grain pro bags for 80 hours. In this stage, the fermentation is driven by natural yeasts. These kinds of innovative processes are what ensures Felipe produces unique and incredible coffees.

Trouble - Colombia (White Wine Process)

Dark Arts Coffee is a coffee roastery started by friends in East London with twisted visions of using alchemy to combine fire, water and magic beans into a divine elixir. We had visions of funnelling the profits into a cult based on our love of the occult, bikes and all things unholy.

Trouble - Colombia (White Wine Process)

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Trouble - Colombia (White Wine Process)