This coffee stands out for its balance between sweetness and freshness, offering a juicy cup with notes of blackberry, caramel and cashews. It has a high acidity that gives it liveliness, while its light-medium body allows every nuance to shine through with clarity and delicacy.
It ends with a sweet and balanced sensation, in which red fruits, caramel and nuts intertwine in a subtle and prolonged way on the palate.
History
Deep in the Sierra Nevada de Santa Marta, the Arhuaco have for centuries guarded a territory they consider sacred. Their relationship with the land is spiritual and based on balance with nature. For them, growing coffee is not just an agricultural activity, but a way to honor Mother Earth and pass on the knowledge inherited from generation to generation.
This coffee is born from the farm Pava Chillona, in Pueblo Bello, Cesar, at an altitude of 1,800 meters. There, Arhuaco families work as a community, applying traditional methods that dispense with modern technology and any chemicals. The result is a unique coffee microculture: a system that respects natural cycles, protects water sources, and preserves the biodiversity of the Sierra.
More than a specialty product, this coffee is a symbol of cultural resilience and commitment to preserving the environment. Each bean represents a story of care, patience, and respect for the rhythms of nature. When you enjoy it, you are savoring not only an exceptional cup of coffee, but also the legacy of a people who have managed to keep their customs alive despite the influence of the outside world.
Variety and process
Castillo is one of the most representative varieties of Colombia, the result of decades of research to obtain a resistant plant that is also expressive in the cup. In the Sierra Nevada, this variety thrives in a privileged environment: rich soils, microclimates defined by the altitude of 1,800 meters above sea level, and proximity to the sacred mountains that the Arhuaco consider the heart of the world. These conditions not only promote healthy plant development but also allow each harvest to reflect the essence of the land.
The process to which this coffee is subjected follows the tradition of Colombian washed process, but with a distinctly artisanal character. The cherry harvest is done manually and with extreme care, selecting only the ripest. Pulping is also done by hand, as the lack of access to electricity has led the community to maintain ancestral practices that today translate into a unique product. The berries then undergo a controlled fermentation phase that facilitates washing, preserving the unique nuances of the variety.
Finally, the drying process takes place slowly and naturally under the sun, lasting a minimum of 20 days. This prolonged process stabilizes the bean, enhances its complexity, and provides an outstanding cleanliness in the cup. The result is a coffee that combines the Castillo resilience with the purity of an honest and sustainable process, where each stage is carried out following the rhythms of nature and the deep respect that the Arhuaca community professes for its environment.
RECIPE
For espresso:
Uses 17 grams of dose to extract 50 grams of final beverage in a cup in a time of 27”
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. We wait 45 seconds for the first 54 grams, then make two 126-gram pours in a total time of 2'35".
