Colombia Quindio Diofanor Ruiz Castillo Natural Carbonic Maceration

Colombia Quindio Diofanor Ruiz Castillo Natural Carbonic Maceration [150G]

Elevation: 1550masl

Origin: Colombia, Province of Quindio 

Producer: Diofanor Ruiz

Process: Natural Carbonic Maceration (Natural Carbonic Maceration)

Variety: Castillo

This batch is from a small coffee farmer named "Diofano", which belongs to the Colombian Di Weisha Manor. In his estate, 100% of the varieties grown are "Castillo". In the past few years, Mr. Diofano has devoted himself to sun-treated and honey-treated green coffee beans, picking all-red ripe fruits, and drying them in the sun on the trellis. The effect is remarkable.

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The variety called "Castillo" is named after Colombian coffee breeder Dr. James Castillo. In order to fight against leaf rust and have the advantages of flavor, the Colombia variety was backcrossed with the Caturra variety. After 10 generations of variety selection, it was officially named the Castillo variety.

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The carbon dioxide dipping method comes from the wine brewing method. The unpeeled coffee cherries are placed in an oxygen-free environment filled with carbon dioxide gas. In order to obtain the required energy, the cells will force the intracellular fermentation to directly convert glucose into alcohol and carbon dioxide. , Energy, and depending on the temperature, the immersion process may last for 1-3 weeks, and finally through the sun treatment, which produces a special fermented fruit wine flavor.

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Tasting notes: wild fruit, blackberry, boozy