Nicolle Ome Castillo Natural
$
8
/lb
Nicolle, the youngest member of the family, is beginning to build her own brand in the U.S., and this natural lot marks her first step in that journey. It undergoes an anaerobic fermentation of 100 hours, followed by drying on sun-bed driers for two weeks. The result is a fruit-forward cup with vibrant, intense acidity and a lingering sweet aftertaste—a bold and expressive coffee that reflects Nicolle’s innovative spirit and her ambition to carve out her own place in specialty coffee.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
A 100 hours anaerobic natural
Harvesting
Only ripe cherries are harvested and floated for a second selection
Processing and Fermentation
The cherries are fermented in closed tanks for 100 hours to intensify the sweetness
Drying
It is dried in sun-bed driers for 3 to 4 weeks.
Nicholle Ome
With a family farm founded in 1984, Nicolle represents the new generation of coffee producers blending tradition with innovation. While her family focuses on improving cultivation and processing, she has turned her attention to cupping, sensory quality, and marketing. Her energy and commitment bring a fresh perspective and ensure that her family’s coffee legacy continues to grow with purpose and passion.
La Esmeralda
A family farm located in Huila
1700
.
Caturron, Papayo, Caturra
.
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