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Buenos Aires - Castillo
THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir anda producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50
Estate range
ESTATE
Buenos Aires - Castillo
Buenos Aires
Quindio
Colombia
Producer
Luis Eduardo et Barner Ramirez
Altitude
1740 m
Environment
Mountainous
Species
arabica
Varietal
Castillo
Harvest period
September to December
Harvest type
Manual
Process
Fully Washed
Drying
On African beds for 8 days then 12 hours in mechanical dryer
Sensory profile
« This coffee carries you away with its floral and chocolatey notes of lemon, berries and pears. »
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THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir and a producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50

ABOUT

Luis Eduardo and his son Barner make up a powerful duo that has successfully combined experience and experimentation.
They grow the Orange Castillo variety together at their small farm in Quindio, near Salento.
Barner has experimented with lots of processes to perfect their 100% Castillo coffee, and this is reflected in the cup.

BUENOS AIRES

Located at an altitude of 1,740 metres, the Ramirez family’s Buenos Aires finca looks like it has been taken straight out of a painting in a thousand shades of green. On a sunny day, you can see the snow-covered peaks of the Nevado del Ruiz from Don Luis’ small organic vegetable garden. The plantations themselves are quite steep,andbordered by banana trees. You will sometimes see small green toucans that have come to visit.
Luis Eduardo and his son Barner pulled up most of the Yellow Colombia to replant with Orange Castillo bushes. Barner, who has inherited his father’s strength of character, has successfully proved to him that combining processes, experience and testing is a great way of producing high-quality specialty coffee at their small Salento farm.


Ground
x

Rainfall
x

Temperature
x

Humidity
0.00

Shadow
Banana trees

Preparation

The Castillo cherries are selected carefully by hand at just the right maturity by their team of pickers, led by ever-cheerful Luis. After de-pulping, the beans ferment for 12 hours and are then washed and dried on African beds for 8 days. Drying is finalised in a mechanical dryer for 12 hours.

BUENOS AIRES

Strengths

Orange Castillo microlot | Experience and experimentation

The history of the producer

The story
of the producer

Luis Eduardo and his son Barner Ramirez are the proud owners of the Buenos Aires finca located in the department of Quindio.
“We are 100% committed to everything that we do,” says Barner, cracking a proud, slightly shy smile and looking at his father Luis, “which is why we dedicate ourselves exclusively to coffee.” Luis is a strong-willed man coming up for his 70th birthday who is ready to admit that he finds it hard allowing his son to innovate and make changes to the methods he has been using all his life to prepare the coffees at his farm.
And Luis has his reasons for being cautious, after all, he has been growing coffee for many years and remembers the time when he earned no more than 5 pesos a day. The situation then worsened when the coffee pact was broken in 1989. He found himself having to sell his land to avoid bankruptcy.
In the years that followed, he and his family worked hard for other companies until their financial situation improved and they could reinvest in coffee production.
His son, Barner, knew the risks before embarking on this project, which he has thrown himself into body and soul. They have pulled up most of their Yellow Colombia and replanted with Orange Castillo bushes. Barner, who has inherited his father’s strength of character, has now successfully proved to him that combining processes, experience and testing is a great way of producing high-quality specialty coffee at their small Salento farm.

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