Desnudo Sueños 💤 DECAF| Washed | frosted flakes, brown spice, dried orange
Lot #99 | Roasted March 2nd.
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
Diego, one of the youngest coffee farmers at just 29, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.
Diego (along with Sergio, Juan and Manolo of Desnudo Coffee) recently completed his Specialty Coffee Association grading certification, the highest achievement for coffee tasters there is!
The Process:
We use a natural decaffeination process. Unlike plants in Europe or the US that usually use methylene chloride (synthetic chemical) or CO2, Colombia specializes in the Natural Ethyl Acetate. This decaffeination process is based on sugarcane, which produces a natural compound called ethyl acetate. This means no synthetic chemicals are added at any stage. Using a combination of water and ethyl acetate, caffeine is gently extracted from the coffee bean—avoiding excessive heat or pressure. This method helps preserve the bean’s natural structure and its unique flavor characteristics.
