Ripe mandarin & maple syrup, coating mouthfeel with a lingering aftertaste.

This coffee is grown by Jairo Arcila and his family at Finca Castellon. The Castillo variety was developed by the Federation National de Cafeteros and is know for it's high yield and resistance to coffee leaf rust. It is naturally processed at the La Pradera washing station that lies close by in El Cailmo, Quindio. Castillo responds exceptionally well to natural processing, you can expect flavours of ripe mandarin and maple syrup, a coating mouthfeel with a sweet lingering aftertaste.

Suggested Recipe

**Temp**: 94.5°C
**Basket**: 19-22g Pullman basket

**In**: 21.5g
**Out**: 42g
**Time**: 27sec
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