Castillo Coffee
Castillo Natural Coffee – Data Sheet
Coffee name: Castillo Honey
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Betania and Pueblo Rico
– Altitude: 1.600-1.900 msnm.
GROWING CHARACTERISTICS
– Varieties: Castillo, Colombia, Caturro
– Processing: Honey
– Fermentation: 96hr Aerobic
ORGANOLEPTIC CHARACTERISTICS
– Notes: Panela, White chocolate, Berries.
Tea
– Aftertaste: Prolonged Residual
– Acidity: Medium
– Body: Creamy
– SCA Score: +83
Castillo Natural Process
For the Natural process, the coffee is harvested at an average of 24° to 28° Brix degrees and with a pH between 5.6 and 5.9. After harvesting, it is fermented in the same harvesting bags for the next 36 hours, then it is floated to eliminate impurities and level its temperature; it is dried in direct sunlight for the first 6 days and then it is moved to the canopies under shade for 24 more days until the drying process is completed.
