In addition to being a new producer and region for us, this is also our first time working with this sub-cultivar of Castillo. In the cup of this interesting and unique coffee we find a marzipan sweetness, orange rind, and dried raspberries.
Castillo Tambo
Bajo Horizonte, Suaza, Huila
1,650 masl
November, 2020
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Dried on shaded raised beds for 30 days.
ABOUT EDUIN RODRIGUEZ
Eduin Rodriguez is a member of the larger producing group of Divino Niño del Horizonte, which is currently made up of 42 producing families. Normally Eduin's coffee is blended into a larger regional blend with other coffees from this group, however, this year his coffee reached the quality threshold necessary to be separated out into a specialty micro lot for the first time. We're very happy to have the opportunity to work with this coffee and celebrate the efforts that have made this separation a possibility.
ABOUT CASTILLO
Castillo is a hybrid variety; it is a cross between Caturra and a Timor Robusta. In 1962 research began to create coffee leaf rust resistant varieties. Leaf rust is responsible for decimating many coffee growing regions throughout history. Castillo was released in 1982, and has been widely adopted in Colombia—breathing new life into coffee production within the country. Castillo offers producers an option that requires less fungicide while still maintaining the potential for high cup quality. Thus far, seven sub-cultivars of Castillo that have been developed to target specific growing regions within Colombia. This specific sub-cultivar, Tambo, was originally developed for the Tambo region within Valle del Cauca.
Pricing Details
Farm Gate (Local)
1.45MM COP/CARGA
Farm Gate (USD)
$4.12/KG
FOB
$6.38/KG
FOT
$8.91/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.