Colombia El Palmar Castillo ASD Maracuya
- Country: Colombia
- Region: Huila
- Producer: El Palmar
- Rewards History:
- Variety: Caturra
- Elevation: 1600 MASL
- Process Method: Washed
- Bean Screen Size: 16/17 and 18/\19
- Moisture:
- Density:
- Tasting Notes: Almond, Passion Fruit, Sweet, Spice, Citric, Medium Creamy
| Weight | 200 g |
|---|---|
| Dimensions | 10 × 6 × 25 cm |
| Country |
Colombia |
| Process Method |
Washed Process |
| Roast Level | Agtron 85-75 |
| Coffee Variety |
Arabica – Caturra |
Description
Palmar coffee farm is a family-owned specialty coffee producer located in the Huila region of Colombia. At an altitude of approximately 1,600 meters above sea level, the farm’s ideal growing conditions allow them to cultivate a variety of coffee cultivars, including Bourbon, Caturra, Colombia, and Typica.
El Palmar offers both washed and honey-processed coffee beans, which are known for their unique and complex flavor profile. The honey process involves leaving some or all of the sticky fruit pulp on the coffee beans during drying, resulting in a sweeter and more complex flavor profile.
The farm’s owner, Carlos Andres Pinzon, is a third-generation coffee farmer with over 20 years of experience in coffee production. He is committed to sustainable and environmentally-friendly coffee production practices and works closely with his team to ensure that the farm operates in an ethical and socially responsible manner.
Pinzon is also involved in coffee education and community outreach programs, where he works with local farmers and organizations to provide training and resources to improve coffee production practices. He is committed to promoting the economic development of his community and has helped establish El Palmar as a top producer of specialty coffee in the Huila region of Colombia.
Overall, El Palmar coffee farm’s commitment to sustainability, unique processing methods, and community involvement make them a standout specialty coffee producer in Colombia.
Castillo farm is also located in the Huila region of Colombia and is named after the Castillo coffee variety, which was developed by the National Federation of Coffee Growers of Colombia. The farm is owned by the Osorio family and is situated at an altitude of approximately 1,700 meters above sea level. They grow Castillo coffee as well as other varietals such as Colombia and Caturra. The coffee beans from Castillo farm are typically processed using the washed method, which produces a clean and bright flavor profile.
About Washed Process
The Washed Process, also known as the wet process, is one of the most common methods of coffee processing. In this method, the coffee cherries are depulped, removing the outer fruit layer, and the beans are then fermented in water to break down the mucilage that surrounds them. After fermentation, the beans are thoroughly washed to remove any remaining fruit residues before being dried.
Tasting Notes: Washed coffees are known for their clarity and brightness. This process tends to highlight the inherent characteristics of the coffee bean itself, leading to a clean and vibrant cup with pronounced acidity. Flavor notes often include citrus, floral, and berry-like qualities, along with a lighter body compared to natural or honey-processed coffees. The washed process is favored for producing coffees with well-defined, crisp flavors that allow the origin’s terroir to shine through.
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