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Our Colombian Castillo whole bean coffee is source directly from my wife’s family farm in La Esmeralda estate, by farmer Camilo Martinez in Guaduas, Colombia. The land where the beans are cultivated is classified as a natural reserve with all natural practices and no use of pesticides or harmful chemicals.
The process of fermentation (lacto fermentation) is done by introducing the Castillo coffee cherries to a native sugar cane drink called “Guarapo” and deprived of oxygen in a bio-reactive chamber for up to 1 week before the final wash and dry process. The fermentation process brings out some unique and more complex flavors that the coffee has to offer.
After we receive the green beans they’re carefully roasted through an air roasting process to a medium dark roast. This level of roasting is very versatile and allows you to brew them through various methods from espresso to drip or any type of extraction of choice with excellent results.
Our Colombian Castillo whole bean coffee is source directly from my wife’s family farm in La Esmeralda estate, by farmer Camilo Martinez in Guaduas, Colombia. The land where the beans are cultivated is classified as a natural reserve with all natural practices and no use of pesticides or harmful chemicals.
The process of fermentation (lacto fermentation) is done by introducing the Castillo coffee cherries to a native sugar cane drink called “Guarapo” and deprived of oxygen in a bio-reactive chamber for up to 1 week before the final wash and dry process. The fermentation process brings out some unique and more complex flavors that the coffee has to offer.
After we receive the green beans they’re carefully roasted through an air roasting process to a medium dark roast. This level of roasting is very versatile and allows you to brew them through various methods from espresso to drip or any type of extraction of choice with excellent results.