This coffee is roasted each week on Wednesdays.
FARMER: Diego Samuel
REGION: El Tambo, Cauca
ALTITUDE: 1700 MASL
PROCESS: Extended Fermentation Washed
As part of a tight knit family, Diego Samuel works on his farm in Cauca with his wife, two daughters and two brothers. Together they are involved in the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed, winning several awards since 2015.
The farm focuses on technology and the critical and intricate processes that go into producing coffee of this calibre. Fine tuned detail is put into the selection through to the drying processes, which are done in a way that mitigates the changeable climatic conditions, allowing them to replicate coffees of such high standards every season.
This Castillo has undergone a detailed and meticulous process leading to the exquisite results in the cup; the first phase is an anaerobic fermentation of the cherries for 48 hours in tanks at 18 Celsius.
The second fermentation, which happens after the cherries are pulped, is an anaerobic ferment for 96 hours at 18 Celsius.
The coffee is then thermic shock washed before being washed with water at 40 Celsius and again with water at 12 Celsius.
The beans then undergo controlled drying for 34 hours at 35 Celsius and a relative humidity of 25% until reaching a grain moisture of 10%-11%. The drying process takes place in a custom made drying chamber that dehumidifies the coffee at the same time as drying
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