We're Tasting
An incredibly interesting profile.
Equal parts adventurous and comforting. Orange zest acidity and red plum sweetness. Raisin and dried fruits give it a spiced characteristic, reminiscent of a sweet barrel aged rum, like Zacapa. Refined and composed, yet a little wild. A sweet body of Dulce de Leche anchors everything with a hint of familiarity. Amazing on its own and with milk of choice.
About
Harvested at peak ripeness, this Castillo variety is brought to the wet mill at El Recreo where it is rinsed and placed in ceramic tanks for a "rest" period of two days before being pulped and aerobically fermented for another three days before being fully washed. The two-stage aerobic fermentation adds lots of sweetness and complexity to the cup while the washed finish reigns it in and prevents it from being too wild.
Coffee Specs
|
Farm Name
|
San Isidro
|
|
Producer
|
Diego Munevar. |
|
Varieties
|
Castillo |
|
Process
|
Two stage aerobic ferment. Two days in cherry, three days after pulping, before a washed finish. |
| Harvest |
Spring 2026 |
|
Country
|
Colombia
|
|
Region
|
Moniquira, Boyaca
|
|
Altitude
|
1700masl
|
|
Drying Method
|
Elda, 10 days |
This Coffee Comes to You From...
Moniquira, Boyaca, Colombia
