Quick Facts
Origin
Colombia
Process
Aerobic Fermentation
Variety
Castillo
Roast Type
filter
Tasting Notes
boysenberry
Origin
Colombia
Process
Aerobic Fermentation
Variety
Castillo
Roast Type
filter
<div class="description bottom"> <div data-et-tabs-width="108" data-et-flx="0" data-et-amp="0" data-et-sta="1" data-et-cbr="3" data-et-cbw="1" data-et-auto-accordion="1" data-et-min-width="3000" class="easytabs-container tab-widget-4501663547495 easytabs-inited"> <div class="easytabs-holder easytabs-accordion"> <div class="easytabs-contents"> <div data-et-handle="tabs-description" data-et-marker="tabs-rwanda-maries-coffee-filter-2" class="easytabs-content-item easytabs-active"> <div class="easytabs-content-holder"> <meta charset="utf-8"> <p><meta charset="utf-8"><meta charset="utf-8"><meta charset="utf-8"><b id="docs-internal-guid-1d94cd8f-7fff-bdf6-31a1-83d03f14712f"><span>Lush boysenberry and smooth cocoa layered with delicate jasmine florals, creating a sweet, lingering finish.</span></b><br></p> <p dir="ltr"><meta charset="utf-8"><meta charset="utf-8"><meta charset="utf-8">Arturo Arango is a dedicated producer from the lush hills of Quindío, Colombia, where his commitment to quality and sustainability defines every harvest. At his farm, El Paraíso, Arturo grows several varietals, including Castillo, known for its balance and resilience. Only the ripest cherries are handpicked and undergo a 45-hour aerobic fermentation before slow drying on raised beds — creating a vibrant, fruit-forward cup with red fruit sweetness and caramel depth.<br></p> <p dir="ltr"><span>Arturo Arango is a dedicated coffee producer from the lush hills of Quindío, Colombia, where his passion for quality and sustainability shines through every harvest. Known for his hands-on approach, Arturo oversees every stage of production with care, from nurturing his trees to refining his processing methods. On his farm, he grows several varietals, including Castillo, a Colombian variety celebrated for its resilience and beautifully balanced cup profile.</span><b></b></p> <p dir="ltr"><span>Arturo and his team handpick only the ripest cherries, sorting and floating them to remove imperfections before a 45-hour aerobic fermentation enhances their natural sweetness and complexity. The coffee is then dried slowly on raised beds for up to twelve days, allowing sugars and fruit flavours to develop fully.</span></p> <p dir="ltr"><span>The result is a vibrant, fruit-forward coffee with red fruit and caramel notes — a true reflection of Arturo’s dedication, the unique character of the Castillo variety, and the rich coffee heritage of Colombia.</span></p> </div> </div> </div> </div> </div> </div>
This bean is roasted by Best Coffee Roasters in Melbourne for 2025. Visit their website to buy direct, or track it in the app to log your shots.