Growing Region : Apia, Colombia
Farmer : Oscar Restrepo
Profile : Floral
Atributes - Fragrance - Aroma : Strawberry, Chocolate, Honey, sweet orange, Red fruits, cherry
Process : Honey
Varietal : Castillo Rosario
Honey-processed Castillo Rosario refers to a specific variant of the Castillo coffee variety that has undergone the honey processing method. Let’s break it down:
Castillo Rosario:
• Castillo is a popular coffee variety developed in Colombia, designed to be resistant to coffee leaf rust while maintaining good cup quality. It was developed by Cenicafé, Colombia’s National Coffee Research Center. Castillo has a range of sub-varieties, often named after different regions or experiments in Colombia.
• Rosario likely denotes a particular region or farm where this variant is cultivated, indicating a micro-lot or unique terroir that imparts special characteristics to the coffee.
Honey Processing Method:
As with other honey-processed coffees, the cherries are de-pulped (skin removed) but retain some or all of the sticky mucilage on the beans during drying. The amount of mucilage left can vary, creating different degrees of honey processing (yellow, red, or black), each impacting the sweetness and flavor intensity.
Flavor Profile:
Honey-processed Castillo Rosario tends to have a more nuanced sweetness and a richer body compared to fully washed versions. The process can enhance its fruity undertones and bring out characteristics like red berries, caramel, and hints of floral notes, combined with a balanced acidity. The honey process allows the natural sugars from the mucilage to interact with the beans, leading to a smoother, more syrupy mouthfeel.
