Variety Castillo
Process 27h Anaerobic Fermentation, Natural
Producer Anibal Blanco
Farm La Niña
Region Cienaga, Magdalena
Altitude 1510 masl

Raspberry Jam,
Grapes,
Dry Prunes.

The Project
Anibal Javier Blanco Rendón is a coffee expert at La Niña farm in the Colombian countryside, dedicating 12 years to cultivating 2 hectares of coffee with Castillo and Colombia varieties. The farm, situated at an altitude of 1,510 meters, prioritizes quality through careful cherry selection and processing using natural and honey methods, with a harvest period from October to January.

La Niña emphasizes sustainability with manual weed cleaning and the use of Guamo trees for shade. The farm is also community-oriented, providing employment opportunities and actively participating in local initiatives through the action board. La Niña represents a blend of coffee craftsmanship and nature's influence.

The Coffee
The cherries underwent a natural processing method, providing a distinctive flavor profile. The process involves subjecting the cherries to an anaerobic fermentation for a duration of 27 hours. During this phase, the cherries are sealed in an environment devoid of oxygen, allowing for a unique set of flavors to develop.

After the fermentation process, the cherries are carefully laid out on patios for drying. This drying stage extends for around 20 days, contributing to the development of nuanced characteris- tics in the coffee beans.

The prolonged drying time allows for a gradual and controlled moisture removal, resulting in a well-balanced and flavorful cup of coffee.