Finca Morelia Castillo

About

Targeted fermentation bz producer Miller Walles Cruz. In this espresso you taste notes of hazelnuts, nougat and sweet brown sugar.

About the Coffee

The processing is a ‘washed-process’. In this type of processing, the pulp is separated from the coffee cherries immediately after harvesting using a ‘pulper’. In this mechanical pulping process, a pulper residue always remains attached to the coffee beans. The hulled coffee beans are now processed wet: They are placed in a large basin filled with water, where they rest for 24 hours. The slightly softened coffee cherries are then placed in a tank where they rest for 38 hours to intensify their flavor.
This washing process ensures that the coffee has a clean, round taste. The flavor is underscored by full-bodied notes of aromatic hazelnut, brown sugar and melting nougat.

About the Farm

Located at 1770 meters above sea level, Finca Morelia is owned by farmer Miller Walles Cruz. He attaches particular importance to the preservation of biodiversity and takes care of his land with great sensitivity. He believes that the very fertile soil and unique climate of Paicol make his coffee special. Miller learned about coffee production and farm management from various professional agronomists from local institutions such as SENA (National Education Service), as well as by attending workshops. In the Association of Coffee Producers of Paicol, he is one of the 150 members.