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Vibrant cup with raspberry and citrus
Victoria sponge cake
Producer: Andre Gomez Montero
Variety: Castillo
Altitude: Around 1900 masl
Importer: Top of the Crop
Rob says: While Colombian coffees are available year-round, the cleanest and juiciest lots usually arrive between December and February, making it a good idea to focus on them during this period and finish them before summer. Not that they can’t still taste great later in the year, but by then the fresh crops from places like Guatemala, Ethiopia, and Kenya start to take the spotlight.
The beans come from our most beloved Colombian coffee region of Nariño. The coffee is grown with about 40% sun and 60% shade. After harvesting only the ripest cherries, the skin and fruit are removed and the beans ferment for 24 to 30 hours. They are then washed and dried for about 15 days in full sun on raised beds.
