250 Grams
La Marquesa Washed, Double Fermentation Castillo
Variety: Castillo
Altitude: 1650 masl
Region: San Jeronimo, Antioquia, Colombia
Producer: Reinaldo Zapata
Farm: La Marquesa
Process: Washed, Double Fermentation
Notes: Blackberry, Wine Gums, brown sugar
About This Coffee
This coffee comes from La Marquesa, where the Castillo variety is cultivated at an elevation of approximately 1,650 meters above sea level. Growing conditions at this altitude support slow cherry maturation, allowing the producer to focus on careful harvesting and precise processing.
The coffee undergoes a washed process with a double fermentation approach. After harvest, the cherries are pulped and fermented in two distinct stages, with each phase closely monitored to manage time, temperature, and microbial activity. This layered fermentation method emphasizes structure and consistency while maintaining a clean washed profile.
Following fermentation, the coffee is thoroughly washed and dried with close attention to airflow and moisture management. Each step of the process is designed to preserve the integrity of the variety and reflect the farm’s commitment to deliberate, methodical production.
This lot highlights the role of process and elevation in shaping coffees from La Marquesa, offering a clear expression of the Castillo variety through careful cultivation and intentional fermentation practices.
About La Marquesa and Producer Reinaldo Zapata
Reinaldo Zapata exemplifies a thoughtful, detail-driven approach to coffee farming, with a strong focus on process, consistency, and care at every stage of production. From selective harvesting to attentive drying practices, each step is approached with intention and respect for the raw material.
Decisions at La Marquesa are shaped by close observation of the local environment, including climate patterns and seasonal conditions. Rather than applying rigid methods, processing techniques are adapted to suit the farm’s specific context, allowing for greater control and stability throughout harvest.
Ongoing learning and experimentation play an important role in the work carried out on the farm. Fermentation methods and drying protocols are continuously refined, with attention given to timing, airflow, and infrastructure. Investments in on-farm improvements support better working conditions and more consistent processing year after year.
Production at La Marquesa remains small and focused, with a single annual harvest that emphasizes careful management over volume. This approach allows for close involvement at every stage of production, maintaining a strong connection to both land and craft.
La Marquesa reflects a broader philosophy shared by many dedicated coffee farms: meaningful progress comes from patience, adaptability, and a long-term commitment to refining methods. It is this steady, intentional work — often unseen — that underpins the integrity of specialty coffee at origin.
