COLOMBIA CASTILLO

COLOMBIA CASTILLO - LA FORET COFFEE - FINCA LA MARQUESA - REINALDO ZAPATA - MEDIUM RAST - 86.5 SCA POINTS - SPECIALTY COFFEE - SINGLE ORIGIN - ANTIOQUIA COLOMBIA - NOTES: FLORAL, CHAMOMILE, CARAMEL - 250 GRAMS - 8.8 OUNCES

The Increase in Quality is Proportional to the Passion for Coffee

Don Reinaldo came into our lives when we needed to roast some coffee samples for our startup coffee exporting company. Someone recommended him to us, and we made our first visit to his farm in December 2020. During that visit, we witnessed all the processes he had implemented, from the coffee harvesting to the drying, and even his homemade coffee roasting method using a pot and a stove. We were impressed by Don Reinaldo's commitment to his farm and coffee. His passion for coffee was evident, and his dedication to producing the best possible quality was inspiring.

Despite his efforts, however, the coffee he produced only scored 83 points. We were surprised by this because his processing methods were impeccable, and the soil and plant health were perfect. Upon further investigation, we realized that the microclimate around his farm, with its hot and strong wind currents, was the main reason why his coffee wasn't developing the complexity we were looking for in the cup.

In August 2021, before the harvest season, Don Reinaldo called us and expressed his willingness to learn and do whatever it takes to increase the quality of his coffee. He offered to give us the entire Barbarita lot to work with for our company, Colombian Coffee Hunter. We immediately developed a fermentation protocol for an experimental small batch to test natural and honey processes. The weather was unfavorable during this time, and the coffee took longer to dry than expected. We were afraid it might have gone bad. But when we tasted it, the results were incredible - it scored 86 SCA points.

We decided to use this protocol for the entire lot, and the best way to highlight the coffee's unique flavor profile was through the natural process. In 2021, we purchased the entire lot, paying a 35% premium.

We had recommended that Don Reinaldo build a marquee with a higher capacity and greater comfort to ensure optimal drying conditions. With the money he received from the sale of the lot, he built the marquee, and we used it to dry his coffee for the 2022 harvest season. Don Reinaldo has small coffee productions and only one harvest season from October to December each year. So, we are always on the lookout for those happy days to get our hands on his famous coffee.

Don Reinaldo's passion for coffee was the driving force behind his dedication to producing quality coffee. His willingness to learn and adapt to new techniques to improve his coffee's quality was inspiring. We were privileged to work with him and witness the evolution of his coffee. As we continue to work with coffee producers like Don Reinaldo, we realize that the increase in coffee quality is proportional to the passion and dedication to the craft.