Search your cofee here
Colombia, Finca Julia Castillo

Colombia, Finca Julia Castillo

Variety: Castillo
Process: Natural, Aerobic fermentation
Altitude: 1.500-1.700 masl.
Crop Year: 2020


Region: Trujillo, Valle De Cauca
Tasting Notes:
Purple Grapes, Vanilla, Caramel, full body, Sweet rum finish

One of the most important and sensitive steps to produce specialty coffees is the process. Our aim is to have a mass with minimum average of 24-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating.

After floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe/partial unripe cherries and also the overripe cherries.

Once we have the perfect cherries, we put the coffee on tanks for Aerobic fermentation process with minimum amount of cold fresh water  (16-22°C) for 44 hours.

In this natural process we put the fermented cherries to drain on raised beds for 3 days, then we put it in the mechanical drier for 36- 48hr (the drier is turn on about 12hr per day), and then we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 30-38° C. The drying time takesbetween 20 to 25 days.

After the coffee is dried we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.

The aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our V. Castillo coffee beans. The Fruity, Winy and Blueberries smell and taste, Cocoa, Marshmallow, Medium body, good acidity, fruity flavors, and the long after taste are all highlighted with this process. We want it to allow the expansion of the wonderful behaviors of the coffee in the cup, and  stimulate all senses of whoever is experiencing it.