Colombia - La Divisa | Castillo Natural

Origin

• 🇨🇴 Colombia· Quindío

Tasting notes

Character

• Funky
  20

Sebastián Gómez grows 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. at La Divisa, a farm in Circacia, Quindío situated at 1,700–1,800 m.a.s.l. The Castillo 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. is a cross between Timor Hybrid and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. to combine disease resistance with a strong cup profile. It was developed by Colombia's Federación Nacional de Cafeteros through its research centre, Cenicafé, and released in 2005. La Divisa has a longer history in specialty coffee. Diofanor Ruiz, who purchased the 14-hectare farm in 2005, cultivated it alongside a diverse mix of fruit trees and native species including Guamo, Guayacanes, and Tigua, and has worked with Cofinet since 2017. For this naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lot, cherries are selectively hand-harvested and hand-sorted at La Divisa's sorting area, floated to remove low-density, underripe, or defective fruit, then transported to Cofinet's processing centre, La Pradera, in Grainpro bags. At La Pradera, cherries are floated again and hand-sorted before undergoing 45 hours of aerobic fermentation. They are then dried on raised beds for 11 days, monitored and turned regularly, to a target moisture content of 9.5–11%.