The coffee beans from the Cauca department in Colombia, specifically from the municipality of El Tambo, are of the Castillo variety, processed using the washed method. The beans are harvested from purple cherries during the season from April to July. The picking frequency is approximately every 20 to 25 days, ensuring that only ripe cherries are selected. The farmers take care to pick the cherries on the same day to maintain optimal freshness.

 

The drying method employed is the parabolic drying, which takes around 12 to 15 days to complete. These meticulous practices contribute to the exceptional quality and unique flavor profile of the coffee beans produced in this region.

 

The Castillo coffee beans from Cauca are renowned for their vibrant and complex flavors. When brewed, they exude delightful notes of floral and fruity undertones, balanced with a smooth and medium-bodied texture. The washed process enhances the beans' clarity, resulting in a crisp and clean cup of coffee, with a mild acidity and a pleasant aftertaste.

 

The coffee farms situated at varying altitudes between 1930 to 2040 meters above sea level benefit from the optimal growing conditions in the Cauca region. The high elevation ensures slow cherry maturation, allowing the beans to develop depth and complexity in their flavors.

 

The farmers behind the remarkable Castillo coffee beans from Cauca, El Tambo, are the true stewards of their craft. Ever Plinio Muñoz, Carlos Alban Campo, Melco Alirio Flor Montenegro, Arnulfo Tradio Orozco, and Alexander Camayo Sanchez, along with their respective farms, La Dorada, Uribe, Mirador, El Ramal, and Los Naranjos, pour their passion and expertise into every harvest. Their dedication to sustainable farming practices is evident in the exceptional quality of the beans they cultivate.