Best enjoyed black
Suitable for Espresso, French Press, Stovetop, Percolator
Country: Colombia
Name: El Tambo
Tasting Notes: Blueberry, Papaya, Cola
Variety: Castillo
Process: Double Fermentation Honey
Elevation: 1750m
Region: Cauca
La Laja is a luscious 7-hectare farm, with 5 of its hectares planted with coffee. Owner James Fernandez Vivas grows Castillo on his property. He picks cherries every 25 days during the harvest. After cherries are harvested, they are placed in plastic tanks for 24 hours to reach 14° Brix. Cherries are then pulped and placed in a second tank for another 48 hours of fermentation, reaching 11° Brix. The coffee is then dried in a parabolic solar dryer for 16 days, moved 4 times per day for homogenous drying, and covered with plastic overnight to avoid taking on humidity.