This coffee comes from Hacienda El Obraje in Tangua, near Pasto in southern Colombia, produced by Pablo Guerrero. The Castillo variety is grown at high altitude among volcanic terrain with mineral-rich soil and dramatic daily temperature fluctuations from +32°C to below +8°C. The washed processing begins with flotation sorting, followed by 20 hours of fermentation in harvest bags. After depulping, the coffee undergoes 24 hours of dry fermentation before washing and a second sorting. Drying occurs on raised beds for approximately 16 days or mechanically at 30°C for 4 days. The flavor profile features apricot, citrus, and caramel notes with the clean, bright characteristics of a classic Colombian coffee.
A Malmö coffee bar and roastery that started with the simple idea of a great espresso at the bar and has grown to include its own roastery where beans are treated with care and love.
