FILTER: FEBRUARY 11, 2026 ESPRESSO: FEBRUARY 11, 2026
FROM THE ROASTER
THIS PROFILE HAS BEEN EXCLUSIVELY DEVELOPED WITH CATA EXPORT AND DIEGO BERMUDEZ, OUR PARTNER IN COLOMBIA SOURCING SOME OF THE BEST COFFEES COLOMBIA HAS TO OFFER. THE CASTILLO CHERRIES HAVE UNDERGONE AN ANAEROBIC FERMENTATION FOR FORTY EIGHT HOURS AT TWENTY CELSIUS. THE COFFEE IS THEN THERMIC SHOCK WASHED. THE BEANS THEN UNDERGO CONTROLLED DRYING FOR THIRTY FOUR HOURS AT THIRTY FIVE CELSIUS AND A RELATIVE HUMIDITY OF TWENTY FIVE PERCENT UNTIL REACHING A GRAIN MOISTURE OF TEN TO ELEVEN PERCENT.
