This coffee was grown by Jairo at his farm Santa Monica. The cherries from these Castillo shrubs were hand-picked at optimum ripeness, then transported on the same day to "La Pradera" [a mill owned by Jairo's son Carlos] for processing. The coffee cherries were floated and hand-sorted to remove any defects, followed by 30 hours of underwater fermentation before being de-pulped. The coffee was then washed & then dried in temperature controlled conditions until the moisture reduced to 11%.
region Quindio
farm/farmer Santa Monica
altitude 1800-2000 meters
crop 2023
cultivar Castillo
process Washed
This lot is 100% Castillo developed by CENICAFE [the Colombian coffee research facility] & released in 2005. It was bred from Caturra & Hybrido de Timor. It is highly resistant to disease & is now the most planted cultivar in Colombia.
Sorting coffee cherries at Villarazo.
Jairo Arcila on the farm.
Coffee drying at La Pradera.
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