Tibiritá, a region bordering Cundinamarca and Boyacá is where we source our Castillo for Natural process. The landscape is mountainous with surrounding water streams at an elevation of 1900 m.a.s.l. The cherries are washed and transported in plastic bags to La Mesa – Cundinamarca, where Orlando and Emilsen carefully initiate their natural drying process. A combination of african beds and mechanical drying, with intermittent rest periods. Tibiritá Castillo Natural expresses the cup the exotic profile of coffees from this region, processed with the refined knowledge and experience of Orland and Emilsen from La Maria.
General Information
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Location: Tibiritá
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Production
Processed by: Orlando Ospina
Altitude: 1,900 m.a.s.l
Mid Crop: October – January
Main Crop: May – August
Temperature: 17 – 25ºC
Process: Natural
Drying Process: Mechanical System
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