Colombia
Jose Posada, Capilla del Rosario
Location: Antioquia, Colombia
Process: Irish Cream Co-Ferment
Varietal: Castillo
MASL: 1650-2000
Cup Notes: Irish Cream, Chocolate Orange, Almond Toffee

Jose Posada is a fourth-generation producer leading his family’s Capilla del Rosario farm to a new frontier of science driven innovation. Capilla del Rosario has established itself as a benchmark for bold experimentation, academic collaboration, and a strong commitment to sustainability through shade-grown coffee and biodiversity preservation.
It was a joy to witness their innovative work first hand and to source memorable offerings during our Capilla del Rosario visit with Jose and his team.

Jose’s team pulps and washes the harvested cherries before being submerged in fermentation tanks where they interact with caramel, whiskey cream, cane derived sugars, and a starter culture of Lactobacillus spp. alongside mesophilic microorganisms. Jose’s team modulates and achieves differentiated profiles through a symbiotic culture of bacteria and yeast that enhances sweetness, texture and aromatic complexity.

Following this meticulous fermentation, the coffee is slowly dried on raised beds for even drying.