We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: El Tambo, Narino
Varietal: Castillo
Process: Washed
Altitude: 1926 masl
 
On the mountains of El Tambo in Narino, you'll find Cristian Camilo Burgos, residing at his family's farm, El Carmen. Hailing from a lineage of coffee producers, including his parents, uncles, and grandparents, coffee runs deep in Cristian's blood. Since a young age, he has been actively involved in producing his own coffee, considering it his inheritance and a passion. Venturing into the production of high-quality coffee was a deliberate choice driven by the prospect of better prices and improved farm management. His primary objective is to consistently achieve high-quality coffee, striving to enhance his wet mill and introduce new varieties to reach this goal.
 
For his coffee processing, Camilo begins with meticulous cherry picking, aiming to select only the ripe cherries, which are then transported to the wet mill. There, he initiates a 36-hour in-cherry fermentation process before pulping the cherries. Subsequently, the coffee beans, still coated in mucilage, undergo a 36-hour fermentation period followed by washing. Once prepared, the coffee is transferred to the drying area, where it will undergo a 10 to 15-day drying process to attain its ideal humidity level.