About the farm
Altitude
1780 m
Size
3.5 H & 5 employees
Varieties
Castillo, Caturra, Colombia Amarillo
Harvest Season
November - January
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Roni's Honey Castillo
Inspired by his visits to several farms in Costa Rica, Roni developed this process to enhance the coffee’s fruity character. The cherries are fermented for two days before being depulped and dried in piles on raised drying beds for another two days, concentrating the coffee’s natural sweetness. The coffee is then spread out and regularly mixed, continuing to dry for two weeks.
The result is a very sweet coffee with notes of vanilla, caramel, and orange. It has a medium, lingering body with a sweet and persistent finish.
Taste Profile
- Caramel
- Vanilla
- Orange
Variety
Castillo
Roni's Honey Castillo
Product variants
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
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 Tolima, helping them improve their processes and bring their coffees to a wider audience....
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