Origin: Colombia
Farm: El Origen
Varietal: Caturra & Castillo
Altitude: 1710 MASL
Certification: Micro-Lot
Process: 72hr Washed
Cup Score: 85
Dark Chocolate & Dried Summer Berries
OUR CURRENT IN-HOUSE ESPRESSO
This masterful washed Castillo & Caturra showcases the quality of high altitude growth and top quality processing from a renowned family run farm celebrated for their excotics.
A very affordable high scoring everyday espresso.
Farm
The farm has been with us for approximately 60 years, passing from our grandparents to our parents and now to us. The farm also has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28.
We are a family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, we have a communal wet mill and drying facility where we carry out processes such as washed, honey, and natural with extended fermentation.
Producer
Linarco Rodriguez is something of a celebrity in Huila and his hometown Palestina.
Growing up amongst a family entwined in the coffee industry, he learnt all the tricks & trades of production and is now producing exceptional coffee himself.
The family farm is split among the 7 siblings, all having their own cultivated area of coffee with a communal wet mill and drying facility for processing.
Process
Only the highest quality ripe cherries are harvested and then placed in flotation tanks to remove the dry beans, leaves and impurities.
process;
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Selection of ripe cherries
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Floating process to remove unripe and underdeveloped beans
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Fermentation between 14-22 degrees for 72 hours
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Pulp
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Oxidation for 48 hours
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Solar drying for 22-25 days
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Stabilisation for 15 days after drying