Colombia Castillo Natural
Country: Colombia
Variety: Castillo
Farmer: Jairo Arcila
Region: Armenia
Altitude: 1450-1500 м
Processing method: natural
Q-score: 86.25
Tasting notes: cream, apricot, light grapes, Sicilian orange, pink sherry
The Castillo variety was developed by the National Federation of Cafeteros in Colombia to combat the leaf rust epidemic. It is more resistant to leaf rust than the Caturra variety. The coffee was subjected to dry anaerobic fermentation for 24 hours, and then placed in plastic tanks for 42 hours, at a constant temperature of 20°C and with CO2. The coffee is then placed on African beds until it reaches 18% moisture.
After this time, the coffee is again placed in bags for 50 hours, and then left to dry at about 40°C on a flat elevated surface until it reaches 10.5% moisture content.
Country: Colombia
Variety: Castillo
Farmer: Jairo Arcila
Region: Armenia
Altitude: 1450-1500 м
Processing method: natural
Q-score: 86.25
Tasting notes: cream, apricot, light grapes, Sicilian orange, pink sherry
The Castillo variety was developed by the National Federation of Cafeteros in Colombia to combat the leaf rust epidemic. It is more resistant to leaf rust than the Caturra variety. The coffee was subjected to dry anaerobic fermentation for 24 hours, and then placed in plastic tanks for 42 hours, at a constant temperature of 20°C and with CO2. The coffee is then placed on African beds until it reaches 18% moisture.
After this time, the coffee is again placed in bags for 50 hours, and then left to dry at about 40°C on a flat elevated surface until it reaches 10.5% moisture content.