Castillo Cinnamon [Co-fermented Washed] [Quindio,Colombia]

Coffee Profile: Caturra Cinnamon Washed

Variety: Castillo

Process: Washed Cinnamon

Origin:

• Farm: Bellavista

• Farmer: Sigilo

• Location: Quindío, Colombia

• Processing Station: Sigilo

• Harvest: September–October

• Processor: Sigilo

• Altitude: 1,550 meters

• Humidity: 10–11.5%

Processing Method:

1. Selection: Mature cherries are collected.

2. Floaters Removal: Low-quality cherries are eliminated by floating.

3. Pre-Fermentation: Healthy cherries undergo a 24-hour pre-fermentation in cherry form, focusing on fruit and yeast development.

4. Yellow Fruits Process: A pre-fermentation of yellow fruits is carried out with yeasts to enhance aromatic precursors.

5. Fermentation: The coffee is fermented for 24 hours after pulping to transport aromatic precursors.

6. Washing: The coffee is washed after fermentation.

Drying:

• Drying begins in African beds inside a parabolic dish for 15 days, moved hourly.

• When close to the desired humidity, the coffee is stored in grain pro bags to preserve its notes.

• After a few days, it is dried again to achieve the correct humidity.

Tasting Profile:

Cinnamon roll, vanilla, hazelnuts, and sweet notes.