Desnudo Espresso | Castillo - Lot # 2 | Traditionalist | Washed | Dark Chocolate, Caramel, Hint of Lime

Castillo Variety
Created in Colombia in 2005, the Castillo variety represents most of the coffee produced in the country. It is resistant to diseases like rust, has high yield, and large beans. Its profile includes a smooth aroma with chocolate, nutty flavors, and citrus acidity.

The Producer
Almost three years ago, we met Betico at a coffee fair in Huila, and we immediately connected. Beto shares our 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. Despite a severe accident in his youth that caused paralysis in most of his body, Beto did not stop pursuing his goals and dreams. Recently, he converted his farm to organic, eliminating the use of pesticides and adopting organic fertilizers.

The Process
Beto worked hard to convert his farm to organic, producing organic fertilizers with Californian worms. He then ensures an excellent manual harvest of ripe cherries, followed by a three-day fermentation. This initial fermentation develops sweetness and reduces bitterness. The cherries are then depulped for a 48-hour fermentation, achieving a chocolatey profile with good acidity. Finally, the coffee is washed and slowly dried on solar beds for 15 to 20 days.