DIEGO CASTRO 35kg @ $57.5/kg
Arrived October 19, 2020.
Forward purchased 2 x 35kg of Diego Castro's Rum + Mandarin Tabi
One (1) bag of 35kg has been booked by Rogue Wave Coffee in Edmonton, Alberta.
One (1) bag of 35kg has been booked by House of Funk Brewing in Vancouver, British Columbia
From Finca La Fortuna in the Tolima department, within the municipality of Planadas. This is the first time purchasing from Diego Castro and have bought solely based on cupping as this lot was incredibly unique, complex and lively.
The ripe cherries undergo a 48 hour fermentation in an anaerobic environment using GrainPro, with dried mandarin oranges included. Following this, the coffee is taken to raised beds to dry until 10.5% moisture with again dried mandarin oranges ontop of the coffee cherries. After the coffee is fully dried, it's milled and aged in rum barrels for 15 days.
Diego is a small holder member of ASOPEP Cooperative which is considered the most quality focused cooperative in Planadas. This is his second year experimenting with fermentations and anything outside of washed coffees.
Tabi is a Variety developed by Cenicafe, the research lab of the federation of Coffee growers in Colombia around the year 2000 with some crossing (breeding) studies between Timor hybrid, Bourbon and Typica. The word Tabi means “good ” in Guambiano (indigenous Colombian) dialect.
This coffee was purchased through Cofinet, a Colombian based producer and exporter who works in many capacities in the coffee industry. They're constantly experimenting on their own farms (Jardines del Eden, Santa Monica) and sharing their discoveries with other producers in Colombia. They've developed Mandarin process and have connected us with Diego Castro's coffee.
Price per kilogram: 30.94 USD FOB
Process: Natural Rum + Mandarin
Total kilos available: 70 kg (2 x 35kg)
Harvest date: April 2020
Fermentation: ripe cherries undergo a 48 hour fermentation in an anaerobic environment using GrainPro, with dried mandarin oranges included
Drying time: 15 days dried on raised beds, followed by 15 additional days in rum barrels with cherry and parchment removed
Drying temperature: 28 °C Max. - 15 °C Min.
Region: Planadas, Tolima