Farm : Hacienda El Obraje
Cultivation altitude : 2,250 MASL
Variety : Castillo
Processing : Washed
Roasting : Medium Light
EL OBRAJE VARIETY SERIES #4
The fourth and final coffee in the El Obraje farm variety series is introduced. The protagonist of May is the ‘Castillo’ variety. Following the Yellow Bourbon in February, the Geisha in March, and the Maracaturra in April, this is the last coffee in the series.
When you take a sip, the moist unrefined sugar and the rich sweetness of the red apple and juice fill your mouth. This is followed by the subtle sweetness of apricot and dazzling, and the syrupy, dense body is also impressive. This coffee, which is already sweet, has increased the intensity of the sugary sweetness by increasing the roasting speed.
PALM SUGAR, APRICOT, DRAGON FRUIT, DAZZLING
Castillo is a variety widely cultivated in Colombia and is known for its resistance to pests and diseases, but today, you can forget about that story for a moment. This is because the terroir and delicate processing of El Obraje Farm produce a special flavor different from that of regular Castillo.
This coffee is made through a two-stage fermentation process after harvest. First, it is fermented for 24 hours in a sealed space as a fruit. After that, the pulp is removed and fermented for an additional 48 hours with the liquid that was generated when fermenting the fruit. During this process, it is said that all the coffee is mixed well every 12 hours to ensure even fermentation. Finally, it is washed with water and slowly dried in the sun for 22 days to complete the processing.
We hope you will enjoy May with the sweetness of Castillo coffee, which combines the sincerity and nature of El Obraje Farm.
