Colombia Finca Tamana Castillo Espresso

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  30
• Comforting
  20

CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Tambo from Finca Tamana, roasted for espresso. From Elias Roa and Bellanid Sanchez's 57-hectare Finca Tamana in Huila, Colombia — the Castillo Tambo selection, picked at deep-purple ripeness and roasted a touch darker for the machine. Built to pull sweet and balanced. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Herbal · red fruits · dark chocolate. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Castillo is Cenicafé's leaf-rust-resistant successor to Variedad Colombia — over 30 years in the breeding, a CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. × Timor Hybrid cross that now makes up more than 60% of Colombia's coffee. Tambo is one of several regional selections; in Tim's experience it is consistently the best-tasting of the Castillos at Tamana, with a delicate floral edge on top of the usual sweet, chocolatey, fruity profile. How it's grown & processed Hand-picked and sorted, fermented 24 hours in stainless steel, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. on the eco-mill, soaked 24 hours and dried under shade nets for 20–30 days. Picking at full ripeness keeps the hybrid's herbal edge in the background and the sweetness up front. Brew it Espresso: 18–19g in, 35–38g out, 25–35 seconds, water at 93–94°C. Also pulls a fine strong filter. Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.