CASTILLO NATURAL

CASTILLO NATURAL is produced by a small coffee-growing farm called FINCA LA JULIA.

La Julia is a coffee farm in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity. La Julia cultivates varietals and produces high-quality specialty and estate coffees.

“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.

Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90’s, with Angela’s, their mother, constant support. After the passing of their father in 2002, Niko took on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting… In 2006 La Julia got their first 2 Rainforest Alliance Certification, consequently this convinced them that this was how they wanted to produce their coffee.

Niko and Karo are deeply committed to sustainable practices.

Besides coffee, at La JULIA you can find banana and plantain among the coffee fields and areas of native forest, hiking trails, and watersheds that Julia preserves. When coffee fields are being renovated, they plant seasonal corn or beans. You can also find incredible fruit trees including guava, papaya, guanabana, avocado, orange, mandarin, and lemon.

CASTILLO NATURAL PROCESS

One of the most important and sensitive steps to produce specialty coffees is the process. La Julia’s aim is to have a mass with a minimum average of 24-30 Brix grades. As a result, to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that start floating.

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

FERMENTATION & DRYING

Once the perfect cherries are obtained, the coffee cherries are placed in tanks for the Aerobic fermentation process with a minimum amount of cold fresh water (16-22°C) for 36-48 hours.

With this natural process, the fermented cherries are placed on raised beds for 3 days in order to drain. Once the coffee cherries are drained, it is placed in the mechanical drier for 36-48 hr (the drier is turn on for about 12 hr per day). After that, the coffees go to the sun-drying station with controlled airflow to monitor a temperature around 30-38° C. To sum up, the drying time takes between 20 to 25 days.

After the coffee is dried, it goes again into GrainPro bags for 30-60 days for stabilization purposes. The next step is milling, electronic and hand sorting for packaging. The aerobic process that La Julia are using allows them to emphasize the significant characteristics that you can find with the Castillo Natural.

The creamy body with the winy, cocoa, particularly sweet and fruity flavours, and the long after taste are all highlighted with this process.

“We want it to allow the expansion of the wonderful behaviours of the coffee in the cup, and stimulate all senses of whoever is experiencing it”.

DATA SHEET

– Coffee name: Castillo Natural
– Grade: Excelso
– Certifications: Farm Rainforest Alliance

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Trujillo, Valle del Cauca
– Altitude: 1.450-1.700 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Castillo
– Drying: Sun-dried & Silo
– Processing: Natural
– Fermentation: 36hr Aerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: Panela, chocolate, fruit, citrus, caramel, and panela sweetness
– Aftertaste: Enduring fruit residual
– Acidity: Medium
– Body: Creamy
– SCA Score: 86

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