Gold Dust - Colombia

Back to the roots, with this amazingly balanced Castillo from the region on Huila, Colombia.

At a hight of 1,750 meters above sea level (MASL), sits the farm of Finca Buenavista, a 5 hectares of land in the town of Algeciras, owned by the renowned Edwin Zambrano.

The Huila region is one of the most well-known coffee growing areas of Colombia. The Department of Huila has a population of 1.125 million and is located in the southwest of the country. The capital of the department is Neiva, a city of about 380,000. Along with Cauca and Nariño, Huila is one the three departments where the Colombian Massif is located. A massif is a group of mountain ranges and the Colombian Massif, which is known locally as Nudo de Almaguer, provides up to 70% of safe drinking and agricultural water for the Colombian population. The Magdalena River, Colombia’s largest river, runs through the region, providing plenty of water for coffee farming and generating (directly and indirectly) up to 86% of Colombia's GDP. The mountain range also features the fertile volcanic soil so typical to the Andean Mountains. 

 Edwin Zambrano has an incredibly strong work ethic and has focused on increasing the cup score of his coffees and streamlining his process. We’re proud to continue supporting him by purchasing his coffees at premium prices.  Edwin is well known for his very high-scoring coffees, his lots were reaching 86 to 88 points, usually never reaching below that. His focus and strong results enabled him to secure funding to build dryers and increase his capacity for processing Natural coffees. In 2020, he received funding to buy a truck and streamline the logistics of delivering his coffee. Today, Edwin produces 150-70kg bags of Natural-processed coffees each year. Edwin plans to continue increasing his income by improving cup scores and increasing his total production over time.

Edwin selectively handpicks ripe, red cherry and processes it on his farm. He places in parabolic dryers to dry, raking them frequently to ensure even drying. It takes approximately 20 to 25 days for cherry to dry, however when the weather is too wet, he utilizes silo & mechanical dryers to finish the drying process.

This crop is one of Edwin's masterpieces. A natural dry process Castillo variety, beautifully highlights the terroir of the Huila region. While being a natural crop, it doesn't fall short on the fruitiness side, as it is very apparent in its tasting profile. Although not overpowering like some anaerobic fermented coffees, the acidity and taste profile comes with a very well balanced flavor character suitable for most coffee drinkers, who savor a versatile coffee that would suit most preparation methods. 

The well balanced flavor profile of this coffee highlights very sweet aromatics, giving out a mild fragrance of a sweet caramelized apple tart, coupled with a whiff of some sweet vanilla and peach hint of fruitiness. The flavor in the cup is well balanced, with high clarity, and medium complexity that is very pleasant on the pallet.

This is a morning coffee indeed, and for this reason we opted to find it's balance; roasting it to a very well balanced medium roast level, toning down its acidity level, as well as highlighting its bold sweetness and body, making it a very versatile coffee indeed. it could definitely be enjoyed as your favorite filter brew, as well as much, as a morning shot of espresso, and for milk lovers, an evening beautiful coffee latte as well. One could say that this is a coffee that cannot be overlooked, nor over-used.

Crop Information:

• Origin: Colombia, Huila
• Variety: Castillo 
• Processing Method: Natural
• Cupping Profile: Sweet Apple Crumble, Caramel, Peach
• Acidity: Low Medium
• Roast Level: Medium (Omni Roast)
• Cupping Score: 86.5 points 
  

Recommended Brew Recipes:

• Espresso / Milk Drinks:
• Ratio: 1:2 (Coffee:Water)
• Dose: 18g
• Yield (Espresso Wight): 36g
• Time: 25 - 30 Seconds

• Filter (V60):
  • • Ratio: 1:15 (Coffee:Water)
    • Dose: 20g
    • Water: 300ml (g) 
    • Total Brew Time: 2:30 - 3 Minutes
    • Grind Size: Medium Corse
    • Water Temp: 88-90 degrees (Adjust to Taste)
    • Method: 4 Pours total (including bloom)
      • Bloom: Add 40g of water and wait for 30 seconds before second pour.
      • Second pour: At 30 Sec, add up to 120g (Slow Spiral Pour).
      • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
      • Fourth Pour: Before bed dries, add up to 300g (Center Slow Pour).
      • After you finish Pouring, swirl the dripper gently once to settle the bed.
      • When the extraction is done, pour & enjoy!
  • Iced (V60):
    • Ratio: 1:14.5 (Coffee:Water)
    • Dose: 22g
    • Water: 160ml + 160g ice (300ml total) 
    • Time: 1:20" - 1:45" 
    • Water Temp 91 Degrees Celsius 
    • Method: 3 Pours total (including bloom):
      • 40g Bloom.
      • @  30sec : Add Up To 100g Spiral Pour, Medium Flow Rate.
      • As soon as bed dries: Add up to 160g Center Pour, Slow (Non aggressive) Flow rate.
      • Add 160g Ice into decanter and swirl.
      • Pour into a cup and enjoy.