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.
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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.
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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.
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
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Fragrance/Aroma: red fruits, panela, dates
Flavor: sweet, citrus, balanced
Residual: clean, pronounced
Acidity: mild citrus
Body: juicy
ACS: 85
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Profile for blend, coldbrew, cold drinks
3.
Castillo (3)
Red Honey Process
2,050m above sea level
Infused with native orange
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Fragrance/Aroma: cocoa, coconut, dairy
Taste: sweet, chocolaty, creamy
Residual: semi bitter
Acidity: mild citrus
Body: creamy, tobacco
ACS: 84
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Blend profile, good espresso base
5.
Tabi
Red Honey Process
1,800 - 2,000m above sea level
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Fragrance/Aroma: tamarind, passion fruit, papaya, cocoa
Taste: refreshing, tropical, complex
Residual: clean, transparent
Acidity: citrus (blackberries), malica (apples)
body: soft
ACS: 87
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Profile for tournaments or filters
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
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Profile for competencies or filters
4.
Colombia
Red Honey Process
2,050m above sea level
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Fragrance/Aroma: cherries, floral, bakery, vanilla
Taste: winey, spicy and berry jelly
Residual: clean, filler
Acidity: lime, cape gooseberry
Body: round
ACS: 86
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Profile for filtrates
6.
Caturra
Red Honey Process
2,050m above sea level
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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
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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.
