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Green Bean

DISCOVER OUR NANOLOTS IN GREEN SPECIALTY COFFEE BEANS OF THE CASTILLO, TABI, COLOMBIA
AND CATURRA VARIETIES

In 2021 we began this project to export roasted coffee beans (Castillo and Geisha varieties) from organic crops in the Sierra Nevada de Santa Marta to end customers in different European countries.

This year, we wanted to expand our offer by incorporating the Tabi and Colombia Amarillo varieties and for next year we will have the Maragogype variety, all of them from the same farms.

As a novelty, we have also decided to offer green beans to roasters. To do this, we have established an alliance with coffee growers from the department of Antioquia, who also produce their coffees following the guidelines so that they are organic crops.

 

The varieties that we have available in green grain are Castillo, Tabi, Colombia and Catimor. Unlike coffee from the Sierra Nevada de Santa Marta, the drying process is honey and its prolonged anaerobic fermentation with terroir and inoculations with controlled microorganisms. This has allowed us to obtain tasting results between 84 and 88 SCA points and the possibility of replicating the results.

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ALL THE VARIETIES WE OFFER HAVE RECEIVED TASTING RESULTS BETWEEN 84 AND 88 POINTS, WHICH PLACES THEM CLEARLY IN THE SPECIALTY COFFEE CATEGORY

1.

Catimor (Castillo F6 - unique in the world, only grown in Colombia)

Yellow Honey Process

1,800 - 2,000m above sea level

Fragrance/Aroma: red fruits, panela, dates

Flavor: sweet, citrus, balanced

Residual: clean, pronounced

Acidity: mild citrus

Body: juicy

ACS: 85

Profile for blend, coldbrew, cold drinks

3.

Castillo (3)

Red Honey Process

2,050m above sea level

Infused with native orange

Fragrance/Aroma: cocoa, coconut, dairy

Taste: sweet, chocolaty, creamy

Residual: semi bitter

Acidity: mild citrus

Body: creamy, tobacco

ACS: 84

Blend profile, good espresso base

5.

Tabi

Red Honey Process

1,800 - 2,000m above sea level

Fragrance/Aroma: tamarind, passion fruit, papaya, cocoa

Taste: refreshing, tropical, complex

Residual: clean, transparent

Acidity: citrus (blackberries), malica (apples)

body: soft

ACS: 87

Profile for tournaments or filters

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2.

Castillo (1)
Red Honey Process
2,050 meters above sea level
Fragrance/Aroma: blackberries, blueberries, caramel sauce
Flavor: lychees, blackberries, vibrant
Residual: prolonged, citrus
Acidity: citrus (kiwi)
Body: velvety
ACS: 88

Profile for competencies or filters

4.

Colombia

Red Honey Process

2,050m above sea level

Fragrance/Aroma: cherries, floral, bakery, vanilla

Taste: winey, spicy and berry jelly

Residual: clean, filler

Acidity: lime, cape gooseberry

Body: round

ACS: 86

Profile for filtrates

6.

Caturra

Red Honey Process

2,050m above sea level

Fragrance/Aroma: cocoa nibs, dried plum, yoghurt

Taste: fruity, intense, cocoa, peach

Residual: semi-bitter, prolonged, slightly dirty

Acidity: lactic (yogurth), winey

Body: juicy, complex

ACS: 87.5

Profile for tournaments or filters

Ask for your green grain sample!
Send us an email, request some samples and we will inform you of the quantities available and their prices.
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