Oscar Restrepo's Finca La Divisa Castillo Natural
Producer: Oscar Restrepo
Farm: Finca La Divisa - Apia, Risaralda
Process: Natural
Altitude: 1,800 mamsl
This coffee reminds us of: prunes, almonds, and white chocolate.
The coffee cherries are collected and then rested in sacks for 12 hours. After this, the cherries are floated in water to select only the good ones (the dense ones that sink). This part of the process also helps to stabilize the temperature of the cherries, homogenizing them for all of them before drying them on the drying beds for 20 to 25 days, depending on the weather.
The seed (“pergamino”) is placed in hermetic bags for 30 days to stabilize. This is to rest and stop the drying process. This last step allows for flavors to come up and show better after roasting.
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Oscar Restrepo's Finca La Divisa Castillo Natural
Single Origin Excellence
Focused on the farm as the source, we highlight the unique characteristics of coffee varieties grown in specific climates and soils.
Distinct Flavor Profiles
Every coffee offers a unique blend of sweetness, acidity, body, and notes, crafted by nature and process for an unforgettable experience.
Passionate Craftsmanship
Our producers bring expertise and dedication to every bean, while La Clara’s roasting reveals each coffee’s distinct essence.
Castillo Series
Three coffees, one variety, each processed differently to showcase Oscar Restrepo’s mastery and the diverse potential of a single farm.