Daniel Correal's farm "La Mina" (Mine in Spanish) is 80 hectares of coffee and plantain. Daniel works diligently with different processing techniques to find the best fit for each varietal on his farm. The coffee cherry is selected within a specific ripening range for the profiling of the fruit. The coffee then goes into a controlled fermentation process for 40 hours in conditioned tanks where the temperature and PH are constantly measured. 

If Daniel's farm is the mine, then this natural process Castillo truly is a valuable gem there. This coffee stood out with its sweet and tangy flavor profile with a syrupy aftertaste. We hope you enjoy this beautiful and delicious coffee as much as we do!

TASTING NOTES: GRAPE CANDY /// CRANBERRY /// CACAO