This coffee undergo a double fermentation, first dry as a maceration in sealed tanks for a day and then a further 36 hours submerged in water. These additional steps contribute to the cup more vibrant fruit characteristics and higher sweetness. Drying has also seen more control over time, still using traditional marquesinas (raised, ventilated beds), but focusing more and more on temperature control and allowing the naturals to dry for a minimum of 24 days. This allows further flavour complexity to develop n the final cup.

About the Producer

From an early age, Henry was immersed in every aspect of coffee farming, so after his father’s passing, taking the lead of his family’s traditional farm came naturally. But he didn’t stop there — driven by curiosity, he began experimenting with exotic varieties like Geisha and Pink Bourbon, while also embracing modern processing methods such as anaerobic fermentation, giving even classics like Castillo a fresh and innovative twist.

About the Region

El Pital isn’t just fertile ground for growing specialty coffee — it’s also part of a rich natural landscape full of unique species and important ecosystems. Here, coffee farms and biodiversity live side by side, making sustainable practices essential. For example, many farmers keep shade trees and forest corridors, which protect birds, insects, and soil health while helping the coffee develop its vibrant flavors.