Desnudo Espresso | Castillo - Lot # 24 | Traditionalist | Washed | Dark chocolate, Dried Fruits, Lime
The Castillo variety
The Castillo variety was created in Colombia in 2005 and currently represents most of the coffee produced in the country. It is characterized by its resistance to diseases such as rust, its high yield, and its large beans. In terms of profile, it typically has a smooth aroma, with flavors of nuts and citrus acidity.
The Castillo variety has replaced many other varieties such as Typica, Bourbon, Caturra, and Colombia due to its resistance to pests and diseases. The Castillo variety completely transformed coffee farming in Colombia, increasing production and reducing the pest and disease problems that many coffee growers faced. Although the Castillo is best known for its resistance and productivity, it also has great potential in the cup when well-processed, winning important international competitions. It is characterized by its chocolaty notes, good body, and pronounced acidity.
The producer
Almost three years ago, we met Betico at a coffee fair in Huila, and we immediately connected. Beto shares our same passion for coffee, and we found in him someone with whom we could work closely to create exceptional coffees. Betico is one of the people we admire most for his determination and strength in overcoming adverse situations.
Beto had a severe accident in his youth that caused paralysis in most of his body, but that did not stop him from pursuing his goals and dreams. Recently, Beto managed to convert his farm to organic, completely eliminating the use of pesticides and adopting the production and use of organic fertilizer in his crops.
The process
The process begins right at the cultivation stage. Beto put a tremendous amount of effort into converting his farm to organic, starting a program for producing organic fertilizers using Californian worms. Next, Beto ensures an excellent manual harvest of ripe cherries, followed by a three-day fermentation of the cherries. We have observed that this initial fermentation helps develop sweetness while reducing bitterness and astringency.
We then proceed to remove the skin of the cherries for another round of fermentation (48 hours). Avoiding extended fermentation helps us achieve a smooth chocolatey profile with a good level of acidity. Finally, the coffee is washed and moved to solar drying beds, where it dries slowly over a period of 15 to 20 days.
