COLOMBIA Castillo - Rum Barrique

A coffee aged in rum barrels that imparts a rich and intriguing aromatic profile to the coffee.

Origin: Colombia, Caldas

Finca: Finca San Josè

Cultivation altitude: 1350-1470 masl

Variety: Castillo (Hand harvested)

Processing: Fermentation in barrique

Certifications: Specialty Coffee

Cupping score: 85 SCA points

Roasting: FILTER

Aromatic notes

• RUM
• CHERRY LIQUEUR
• DARK CHOCOLATE

Description

Since 2011, the Caldas region in Colombia has been included in the UNESCO World Heritage list. It is here that the first production of a unique coffee took place.

Finca San José spans an area of 222 acres, situated between 1,350 and 1,470 meters above sea level, in a medium-elevation mountainous region. The plantation benefits from abundant sunlight and is enriched by the volcanic ash from the Nevado del Ruiz, with an average temperature ranging between 21°C and 25°C. Founded in 1963, the estate is now managed by the third generation of the same family. From the beginning, the mission has been to best preserve natural resources, focusing on the biodiversity of local flora and fauna, the well-being of water resources, and state-of-the-art irrigation systems, while upholding local traditions that support the development of the surrounding community.

The coffee harvest is carried out through a manual picking process. The cherries ideal for this technique must have a purplish color and be very ripe. For this reason, they are selected during the second and third harvests of the year. After being pulped and washed, the cherries undergo fermentation for a maximum of 20 hours before being placed in silos. Once the desired moisture level is reached, the coffee is spread out on Marquesinas to complete the drying process naturally. Subsequently, the coffee is classified based on the size of the beans, particularly those of caliber 17/18, and stored in rum barrels that have contained tafia for at least 8 years. The coffee rests in these barrels for about 3 months, during which a sample is taken every 30 days for analysis. The ultimate goal of this process is to produce a coffee that embodies the aroma and flavor of rum.