21st December

21st December

Colombia Alfredo Castanho


Roastery: Black
Altitude: 1 700–1 900 m. a. s. l.
Variety: Castillo, Colombia
Processing: Natural

Taste profile

Sweet and syrupy with notes of cherry liqueur, lime zest, candied pineapple acidity and dark chocolate finish


Alfredo Castaño Torres, is a third generation coffee producer. He has been immersed in coffee production his entire life, as his father always managed coffee farms throughout his childhood, where he watched and learned about the cultivation and production of coffee.

8 years ago, he started to learn more about the differentiation between profiles in the specialty and commodity markets, and he has used this time to transform his family’s coffee production towards the specialty market and cup quality.

The cherry at Playa Bonita is picked and taken to the processing area, where it is floated to remove defects, and foreign matter. Then all the cherries are packed in sealed barrels, where they sit for 20 days, and turned every 24 hours. After 20 days, the cherry is lifted, and spread across drying beds in direct sunlight, where they dry for 14 days, until they reach a humidity of 10%.


Preparation method: Hario Dripper V60
Grinding: 25 clicks on Comandante
Water temperature: 93 °C
Amount of coffee: 19 g
Brew Time: 2:15 – 2:30

0:00 – 80 g bloom
0:30 – top up to 180 g
1:10 – top up to 240 g
1:40 – top up to 300 g

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