🌎 Origin: Sevilla, Valle del Cauca, Colombia

🌱 Variety: Castillo – Cenicafé1

💧 Process: Anaerobic fermentation (600 hrs), sun-dried 15 days, stabilized 3 months

🏔 Altitude: 1,600 MASL

☕ Flavor Notes: Red wine, cacao & raisins

Q-grade: 87.75

Heritage: Grown by Pablo Peña and his father — four years refining this fermentation

Award/Certification: Cup of Excellence, Tuluá Special Coffee Fair (2023); Best Coffee in the Region, El Sevilla Coffee (2023)

Roast & Format: Whole bean, 100% Arabica — drip/filtered

Collection: Limited

Unwind is Pablo Peña's boldest experiment — a 600-hour anaerobic natural process refined over four years on his family's farm in Sevilla, Valle del Cauca. Grown at 1,600 MASL, Castillo-Cenicafé1, it pours like a glass of red wine: cacao, raisin, and deep fruit. Q-graded 87.75 — one of our highest-graded lots. Best brewed as drip or filter, slowly, the way it was made.

Unwind — Sevilla, Valle del Cauca