Colombia - Isidro Castillo
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Specialty Coffee Beans from the Buesac, Narino region in Colombia.
With rich notes of Pineapple, Green Apple, Peach and milk chocolate our Colombain coffee beans from the Narino region are perfect for those after a delicate, yet sweetly acidic cup. Some of their sweetness and milk chocolate is down to them being of Castillo varietal, a special hybrid coffee bean characterized by its sweet chocolatey notes.
To deliver the crispest and fruity tasting profiles, the coffee beans go through a Washed Long Fermentatio process where the coffee cherries are carefully selected in the feilds, guaranteeing rully ripe beans. After picking, the cherries are cleaned from exterial material and soil. The cherries are fermented for 12 hours and then are depulped. Then the coffee beans are fermented in closed tanks where variables such as temperature, ph, and solids are controlled. It can take from 2 to 7 days of fermentation.
Isidro Castillo, a coffee grower from Buesaco in Nariño, expanded his farm from 2 to 15 hectares over 30 years. With his wife Aura, they've worked hard to produce quality coffee. Their dedication not only supports their three children but also provides jobs for over 90 people during harvest, boosting their region's economy.
Narino region is one of Colombia’s active coffee farming region and produces coffee beans which are amongst the highest quality in the world. So, for an extraordinary coffee tasting experience, brew yourself a cup with our stunning beans from Colombia.
Location: Buesac, Narino region in Colombia.
Process: Washed Long Fermentation
Elevation: 1800 meter
Flavor notes: Pineapple, Green Apple, Peach and milk chocolate
Roasting Schedule: Last batch roasted on the 10th of November
Roast Profile: Light-Medium
A balanced flavor profile creates a rich and sweet character that goes well for espresso or filter brewing.
Colombian coffee beans are amongst the most sought after coffee beans in the world. They’re famous for their mellow acidity and strong caramel sweetness, blending to form the ultimate, balanced flavour profile. We can thank Colmbia’s higher altitude for their beans’ rich and complex taste. In fact, the country’s climate conditions are ideal for growing coffee.
Another reason why Colombian coffees are of such high quality is that they’re generally picked by hand. Although this process is more labour intensive than mechanised farming, it means that the ideal coffee cherry is picked every time, leaving unripe or gone-off beans on the coffee trees. This helps create a more unified, consistent taste.
Colombia also has 100% arabica status, meaning that no other coffee type is grown there. Therefore, you can expect sweet, lighter tasting profiles from every one of the coffees grown in the country. We love their sweet, medium-bodied beans.
For Kalita wave / Tsubame / April Brewer (155 size)
- 18g of ground coffee to 288g water
- Medium fine grind
- 93-95°C brew water
- Rinse the filter, throw away the rinse water, and then preheat the brewer and server
- Bloom using 1:3 ratio or ~56g water for 35s
- 2nd pour using slow and gentle circular pour up to 120g
- 3rd pour using gentle centre pour up to 200g
- 4th and final pour using slow and gentle circular pour up to 288g
- Total brewing time ~2:30-2:40
Adjust grind and water temp depending on the coffee type, roast, and your tastes.