COLOMBIA - CASTILLO - EXTENDED NATURAL

This is a special one for us. In September 2024 we visited Jairo Lopez's farm in Quindio, Colombia — the first time any of us had been to origin. The Lopez family have been cultivating coffee at Finca Puerto Alegre for over three generations, and in 2014 Jairo and his siblings began focusing their efforts on producing specialty coffee.

Finca Puerto Alegre is divided into parcels across the mountain. Their main plot - where the mill, lab and family home sits - is in the foothills with a stream running through it. Higher up the mountain, the Castillo, Moka and Geisha varieties each have their own designated plots alongside the farm's nursery.

Coffee at Puerto Alegre has been shade grown since the 1970s, when Jairo's father Don Moises chose to maintain his shade cover at a time when most other producers were transitioning to full sun. Full sun generates higher yields, but Don Moises valued sustainability and wanted to limit the environmental cost of pesticides and fertilizers. That decision still shapes how the far operates today.

Jairo trained as a civil engineer and has applied that precision to his processing. By recording fermentation data — times, pH levels at each stage — he can consistently produce excellent coffee. Sitting in their lab hearing him talk through the process was genuinely inspiring. The hospitality shown to us throughout the trip was incredible; it felt special to be welcomed into their culture, to share food and stories and see firsthand where this coffee comes from.

Handpicked at peak ripeness before resting overnight. The cherries are picked and spread thinly on raised beds to dry for approx 25 days - ensuring no unwanted fermentation takes place, but allowing the bean to absorb sugars from the fruit. This extended drying process has led to strong strawberry and funky notes.

This coffee packs a punch thanks to the it's extended drying time. Pull your espresso shots longer to bring out the strawberry flavours (eg 18g > 42g). 

Try it like this! - Funky v60 recipe...

Dose: 16g / Yield: 250g / Pour: 1 minute 10 approx ('bloom' for 20 seconds at start) / Total Time: 3 minutes 30 seconds / Grind: Medium