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.