After being swooned by their gesha lot last summer, we are excited to taste the Castillo! Expect a fruit bomb with notes ofhoney melon, milk chocolate and a floral finish reminiscent of orange blossom. According to our roaster (translated by google), it provides breathtaking pleasure. :)
La Caldera is situated close to the border of Ecuador. Imagine lush greens of banana trees and citrus trees providing shade to coffee trees on steep hills. The coffees are fruitier than one would expect thanks to the slow maturation and volcanic soil. Álvaro Francisco Santacruz Rodriguez grows small quantities of coffee in his 13 hectares farm with his 3 brothers.
Coffees were picked several times during harvest to really get the ripest cherries. They were fermented in steel tanks for about 18hours before the washing and further grading process. Finally, they were dried in parabolic driers for a duration of 9-21 days, depending on weather conditions.
Álvaro Francisco Santacruz Rodriguez
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