This is a microlot of the Castillo variety from Colombia, grown at 1750 meters altitude in Circacia, Quindio region. The coffee is natural processed with selective hand-picking of the ripest cherries by Sebastián Gómez and his team. It undergoes 45 hours of aerobic fermentation before being dried as whole cherries over 8-12 days to a moisture content of 9.5-11%. The drying takes place on raised beds or in an Elbas drying station. The flavor profile features plum, cognac, red berries, and milk chocolate with a light-medium roast level.
A roastery focused on quality, craftsmanship, and sustainability, roasting coffee on-demand to ensure maximum freshness and highlight the unique taste of each bean.
