Roni's Washed Castillo
Roni's Washed Castillo
24 Kg
Product variants

The Process

How this coffee was produced

This is a washed process, with a short fermentation ater being depulped

01. Harvesting

The coffee is harvested over the course of one week. Once collected, the cherries are left to ferment in-cherry for three days.

02. Processing

After the in-cherry fermentation, all the coffee is depulped together and undergoes a dry fermentation for 16 hours. Once this stage is complete, the coffee is washed.

03. Drying Phase

The washed coffee is then taken to the drying beds, where it is dried until it reaches the ideal moisture content.

About the producer

Ronaldo Hurtado

Ronaldo is a producer and a close friend of ours. He comes from a coffee-growing family and has recently returned to the farm to reconnect with his roots. After training in barismo and fermentation, he spent over five years working in Bogotá’s coffee industry—roasting, selling, and building relationships across the sector. Today, he leads his own brand, Disruptiva Coffee, through which he works with producers in Boyaca, helping them improve their processes and bring their coffees to a wider audience....

Learn More
Ronaldo Hurtado

About the farm

El Recreo

About the farm

El Recreo is located in Moniquirá, Boyacá, a coffee-growing region near Bogotá. While it’s not yet widely recognized for coffee, the area is rich in water sources and natural resources, offering strong potential for quality production.

Altitude

1780 m

Size

3.5 H & 5 employees

Varieties

Castillo, Caturra, Colombia Amarillo

Harvest Season

November - January