Roaster - Society coffee
Origin - Colombia
Region - Armenia, Quindio
Farm - Finca Buenos aires
Altitude - 1250 - 1350 meters above sea level
Varietal - Castillo
Process - Anaerobic natural
Grower - Jairo Arcila
Roast - Light
Castillo was created by Café de Colombia’s research centre, Cenicafé. As part of it's ongoing research into rust-resistant strains like Caturra and the Timor Hybrid, after 23 years they developed six variations of the Castillo variety, releasing production in 2005. Around 45% of Colombia's coffee plantations are Castillo with it generally being short, high yielding and also resistant to leaf rust and coffee berry disease.
The farm story:
Jairo Arcila is a former engineer who started growing coffee over 35 years ago in replacement of his sick farther. Since then hes been working as a manager for one of Colombia's largest coffee exporters Racafe. Using his experience hes help grow the finca buenos aires farm into what it is today. This Castillo was carefully picked at its ripest, then being exposed to dry anaerobic fermentation for 18 hours, before being pulped and sun dried on raised beds to 10.5% moisture content (with mucilage on). It's then procesed at the Pradera washing station and sacked up ready to roast.
A complex coffee with a medium to full body feel. It's got a milk chocolate flavour with notes of blackcurrant compote, cocoa nib and molasses.
To find out more visit Societycoffee.co.nz