Filter | Alexander Cabrera, Colombia

This Castillo lot comes from 27 year old Alexander Cabrera, whose farm, El Guayacán, sits at a stunning 2250 masl. Due to the cool climate at this elevation, shade trees are sparse. Alexander believes the coffee trees need all the warmth and sunlight they can get. He first planted coffee on the land six years ago after noticing that temperatures weren’t as cold as they were in his childhood. With some convincing, he and his father decided to give coffee a try, starting with 1500 Castillo trees. After gradual expansion, the farm now grows around 4000 trees. During harvest, Alexander and his family work with 10–15 pickers. Over time, they’ve also developed a modest but effective processing setup. He begins by floating cherries in a plastic tank to remove any underripes, then ferments them for a short period in sealed plastic bags. After depulping, the seeds undergo a second fermentation. also in sealed bags, for 72 hours. Finally, he transports the washed seeds to his home in San Bosco, where he’s built drying beds. The coffee is dried there for 12–15 days.

Filter Roast 200g
Resting period: 12-14 days from roast date