Castillo Honey

Elkin carries out this process in tribute to his daughter, Yalena, who has been by his side throughout his journey in discovering specialty coffee. This particular coffee undergoes an anaerobic fermentation process that lasts for 80 hours, allowing the beans to develop unique flavors in a controlled, oxygen-free environment. After fermentation, the beans are depulped and then dried in sun-bed driers. For honeys, the drying stage is crucial, as it ensures the preservation of the complex flavors developed during fermentation. To prevent mold from forming, the beans need to be stirred constantly throughout the process, which can take three to four weeks. This delicate balance is what helps maintain the integrity of the coffee and allows the flavors to fully mature. The result is an exceptional cup of coffee, known for its intense sweetness and complexity. The tasting notes are rich and layered, with prominent hints of caramel, blueberries, and cacao nibs, making it a truly unique and memorable experience. The entire process reflects not only Elkin’s dedication to the craft but also his deep connection to his daughter, Yalena, who has been an integral part of this journey from the very beginning.