From the innovative La Ventolera farm in Antioquia, Felipe Trujillo presents one of Colombia's most daring experiments: a beer-washed Castillo Colombia that challenges everything you know about coffee processing. Through his Ventola Coffee brand, Felipe uses saccharomyces yeast typical of the beer industry, fermenting carefully selected cherries in specialized tanks before aging them in hermetically sealed beer fermenters for 72 hours. This groundbreaking fusion of coffee craftsmanship and brewing innovation creates sparkling notes of prune, caramel, sugarcane, with tropical fruit undertones that redefine what coffee can be.

From the innovative La Ventolera farm in Antioquia, Felipe Trujillo presents one of Colombia's most daring experiments: a beer-washed Castillo Colombia that challenges everything you know about coffee processing. Through his Ventola Coffee brand, Felipe uses saccharomyces yeast typical of the beer industry, fermenting carefully selected cherries in specialized tanks before aging them in hermetically sealed beer fermenters for 72 hours. This groundbreaking fusion of coffee craftsmanship and brewing innovation creates sparkling notes of prune, caramel, sugarcane, with tropical fruit undertones that redefine what coffee can be.