Size: 250g

Flavour Notes

• Blackberry, Wine gums, Brown sugar

Key Highlights

• Antioquia, Colombia
• 1650 masl
• Castillo | Natural Double Fermentation
• Structured sweetness with a clean finish
• Ideal for pour-over and filter brewing

Specifications / Coffee Details

• Producer: Reinaldo Zapata
• Farm: La Marquesa
• Origin: Antioquia, Colombia
• Process: Natural, Double Fermentation
• Variety: Castillo
• Altitude: 1650 masl
• Format: Whole Bean
• Size: 250g
  

A structured washed profile with quiet depth.
Process-driven, yet clean.

The Castillo from La Marquesa reflects a disciplined, detail-driven approach to washed processing in San Jerónimo, Antioquia. Cultivated at approximately 1,650 masl, the altitude supports slow cherry maturation, building natural sweetness before harvest begins. Producer Reinaldo Zapata focuses on selective picking and methodical processing, emphasizing consistency and clarity over intensity.

After harvest, cherries are pulped and guided through a carefully monitored double fermentation. Each stage is controlled for time, temperature, and microbial activity, creating a layered structure while preserving the clean profile that defines a well-executed washed coffee. Following fermentation, the coffee is thoroughly washed and dried with close attention to airflow and moisture management, adapting each step to local climate conditions for stability and repeatability.

Rather than pushing for bold or experimental flavours, this process prioritizes precision and balance. The result is a cup that feels composed and dependable, a clear expression of Castillo shaped by elevation and intentional craftsmanship.

In the cup, expect blackberry sweetness layered with wine gum-like fruit and gentle brown sugar depth. Acidity is polished, the body smooth, and the finish steady and clean. A quietly expressive coffee built on structure, transparency, and care at every stage.

Why We Chose This Coffee

We chose this lot because it reflects a kind of discipline that’s easy to overlook. Reinaldo Zapata doesn’t rely on heavy processing or bold experimentation; instead, he focuses on doing the fundamentals exceptionally well, refining each step over time.

What stood out to us is the intention behind that restraint. The double fermentation isn’t used to push flavour beyond recognition, but to build structure with clarity still intact. It’s a quiet kind of craftsmanship, where small, deliberate decisions shape the final cup.

There’s a sense of consistency here that comes from experience, from understanding how to work with the coffee rather than trying to transform it.

It’s a coffee that doesn’t need to be loud to be memorable.