Colombia El Tambo
Variety Castillo
Process Washed
Altitude 1900 - 2500 masl
Harvest May - July
Flavours Apple l Caramel l Chocolate

Cesar Fernández Muñoz owns a 2-hectare farm called La Aguada, where he has 1.5 hectares of Castillo trees planted. He ensures the at the coffee is harvested when the cherries have turned purple, about every 15–20 days throughout the season.

The coffee is depulped the same day it’s harvested, then fermented dry for 18 hours. It’s washed three times to remove the mucilage, and dried in parabolic driers for 5–10 days.


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