Location: Buenavist, Quindio
Altitude: 1500-1650 masl
Annual rainfall: 1600-2000mm
Soil: Volcanic ash
Producer: Diofanor Ruiz
In the cup: Honey, figs, Molasses and dried peach
This microlot was exposed to an anaerobic fermentation for being pulped and dried on raised beds to 10.5% moisture.
Castello was developed by the Federation National de Cafeteros. It is more productive that Caturra and resistant to leaf rust. With the guidance of Cofinet Diofanor pricuded his first red and black honey processed coffees in 2017.