SPECIALTY COFFEE FROM COLOMBIA
Domingo Torres coffee began growing the Castillo variety. Over time, it decided to incorporate the Geisha variety, recognized for its exceptional quality, which has allowed it to stand out in the specialty coffee industry. Spurred by this success, it opted for the Bourbon Rosado variety, which, according to the SCA, is on par with Geisha in terms of excellence.
GEISHA
Special coffee
BOURBON ROSADO
Special coffee
CASTILLO
Traditional coffee
HISTORY:
Geisha variety
ORIGIN: Ethiopía
Discovered in the Gesha region of Ethiopia in the 1930's, it was brought to Central America, becoming prominent in Panama, where it became one of the most exclusive and expensive varieties.
DESCRIPTION:
Excellent specialty coffee, winner for 5 consecutive years of the "Colombia Tierra de Diversidad" National Coffee Competition
PROFILE:
A cup with a chamomile fragrance, honey and panela, sweet orange aroma, lemongrass and tea flavor, with a delicate silky body, medium citric and malic acidity, medium aftertaste of yellow fruits, harmonious coffee.
SCA SCORE: 89.50
HARVEST: Between the months of March, April, October and November.
FERMENTATION: 36 hours
PROCESS: Washing
DRYING : Drying canopy
Bourbon Rosado variety
ORIGIN: Yemen
HISTORY:
Introduced from Yemen to the island of Bourbon (present-day Réunion) by the French in the 18th century, it later spread to Brazil and other Latin American countries.
DESCRIPTION: Excellent specialty coffee
PROFILE:
Cup with a chamomile, honey and panela fragrance, sweet orange aroma, lemongrass and tea flavor, with a delicate silky body, medium citric and malic acidity, medium residual yellow fruits, harmonious coffee.
SCA SCORE: 89+
HARVEST: Between the months of March, April, October and November
FERMENTATION: 36 hours
DRYING: Drying canopy
PROCESS: Washing
Castillo variety
ORIGIN: Colombia (Cenicafé)
HISTORY:
Developed in 2005 by the National Coffee Research Center (Cenicafé) in Colombia as an improvement of the Colombia variety, resistant to rust.
DESCRIPTION: Excellent specialty coffee
PROFILE:
Sweet, caramel, light almond notes, residual wine notes.
SCA SCORE: 86+
HARVEST: Between the months of March, April, October and November.
FERMENTATION: 36 hours
DRYING : Drying canopy
PROCESS: Washing
COFFEE PROCESS
Our coffee beans are carefully selected, ensuring that only the ripest and highest-quality beans are used in production, thus guaranteeing the freshness of the final product and providing a unique coffee tasting experience.
Harvesting
Hydraulic
Pulping
Fermentation
Washing
Tasting
Drying
Hulling
Roasting
Grinding
Preparation
Ripe coffee beans are manually picked. Only beans at their optimal ripeness are selected.
The selected coffee beans are emptied into a container with water, which helps identify those in better condition. Beans that float to the surface are considered of lower quality, as they are considered second-grade.
The outer layer of the fruit, known as pulp or mucilage, is removed to expose the coffee beans.
The coffee beans are fermented to remove any remaining mucilage residue. This process can impact the flavor of the final coffee.
The fermented beans are washed to remove the remaining mucilage and other residues.
The washed beans are spread out in the sun or dried in special machines until they reach an appropriate moisture level for storage.
Once dry, the beans are hulled to remove their dry outer layer, called parchment, and are sorted by size and quality.
The beans are roasted to different levels to develop the characteristic flavors and aromas of coffee.
The roasted beans are ground into different particle sizes depending on the desired preparation (espresso, filter, French press, etc.).
Grinding is used to make coffe beverages through various methods such as espresso, filtered, French press, among others.
In the coffee industry, professional tasters conduct sensory analyses to evaluate the quality, flavor, and aroma of the coffee.
The quality of our coffee is thanks to the geographical characteristics of our farm.
Our farm is located in Ragonvalia, Norte de Santander, Colombia, part of the Andean Region and the Santanderes. Thanks to its location and geographical characteristics, our coffee has a distinctive flavor profile with notes that make it unique.