Leonid Ramírez Anaerobic Washed Castillo
Leonid Ramírez Anaerobic Washed Castillo
Leonid Ramírez Anaerobic Washed Castillo
Leonid Ramírez Anaerobic Washed Castillo
Leonid Ramírez Anaerobic Washed Castillo

Leonid Ramírez Anaerobic Washed Castillo

TASTING NOTES

Green Apple · Blood Orange · Cola Sweetness

Leonid Ramírez grows this Castillo at La Cortina de Hierro, high in the hills above Génova, Colombia. Crisp green apple and juicy blood orange give the cup its brightness, while a silky body rounds out the cola sweetness.

VARIETAL Castillo
PROCESS Anaerobic Washed
ALTITUDE 1850 - 1900 m.a.s.l.
PRODUCER Leonid Ramírez La Cortina de Hierro
ORIGIN Génova, Quindío, Colombia
ROAST Filter
Size
Grind
Adding to Cart Added to Cart

Pickup available at The Roastery

Usually ready in 24 hours

meet the producer

Leonid Ramírez

Leonid Ramírez grows Castillo coffee at La Cortina de Hierro, his farm near Génova in Quindío, Colombia. Through his partnership with Cofinet, he has refined his processing methods and now processes coffee for neighbouring growers.

read their story

the process

Anaerobic Washed

At La Cortina de Hierro, fermentation comes before pulping. The whole cherries ferment in GrainPro bags for around 30 hours, until the sticky mucilage around the beans breaks down. The cherries are then pulped, and Leonid monitors the coffee himself as it dries.

Fill the GrainPro bags

The whole coffee cherries go into GrainPro bags with their skins and fruit still on.

Ferment the cherries

Over roughly 30 hours, fermentation breaks down the mucilage, the sticky layer of fruit around each bean.

Pulp the cherries

Once the mucilage has broken down, the cherries are pulped to separate the beans from the skins and remaining fruit.

Monitor the drying

Leonid monitors the coffee himself from the start of drying through to the end.

why we chose this coffee

Leonid; the story behind the cup

Leonid’s anaerobic honey was one of our favourite coffees of 2019. When we visited his farm in May 2026, we saw how much of the work he and his team do by hand. We wanted to share with you the results of that hard work.