Origin: Colombia
Farm: Finca Castellón
Varietal: Castillo
Altitude: 1450 masl
Certification: Micro-Lot
Process: 30hr Washed
Cup Score: 86
Toasted Almond, Sticky Toffee & Chocolate
Our entry level to outstanding Micro-lot coffee.
This lot is a very affordable high scoring everyday espresso.
This wonderful 24’ crop Castillo from Carlos Arcila, son of infamous Jairo Arcila, showcases the quality of high altitude growth and meticulous washed processing by a seasoned family who oversee consistent production on their six farms.
This coffee is a shining example of why we’ve been working with the Arcila family for the last 5 years.
This fantastic lot has an amazing toasted sweetness highlighted by dessert-like caramel notes and a clean finish that makes this coffee excellent.
OUR CURRENT IN-HOUSE ESPRESSO
Processing -
This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects.
Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
Producer -
Carlos, son of Jairo Arcila. A seasoned producer who owns multiple farms including Finca Castellón, now managed by Carlos, is a fourth-generation coffee farmer from Quindío, Colombia.
Known in roastery circles as a “true pioneer” for his experimental processing and infusion methods. Alongside his brother Felipe, Carlos introduced Colombia’s first natural and honey-processed coffees, and was at the forefront of experimenting with anaerobic fermentations at their La Pradera mill.
The successful results had a huge effect with Colombia’s ability to catch up with global specialty trends.
In 2015, the two brothers founded Cofinet to build direct trade relationships between Colombian growers and specialty roasters.
Unlike brokers or third parties, Cofinet is “farmers first and importers second,” which enables them to control the quality from farm to export and implement innovative processing for premium coffees.