Colombia
Diomedes Cantillo Jacobo
Finca Buenes Aires

Washed process Cantillo, Castillo, San Berbado, and Laurina

Flavour: orange blossom, pear, silky

Body: Acidity:

Diomedes was involved in coffee because he is the son of a great coffee producer, Isaias Cantillo. He was born and raised around coffee trees. When he finished school, he had two options, whether going to the city and looking for other opportunities or stay on the farm helping his father and becoming a coffee grower himself. He decided to continue with the family tradition. Don Isaias gave a piece of land to each of his sons for them to start cultivating their own future with coffee. That was when Diomedes started his own coffee production and family business with his wife. Since then, Isaias has been a great example and role model for Diomendes and his brothers to grow high-quality coffee in a sustainable way. The teamwork of the Cantillo family and the way they are always working together in unison, has been key for their success as a family. In this process, Diomedes has been able to learn about coffee and its varieties and processes. Right now, Diomedes still processes his coffee on his father’s farm, where each sibling has its own space and they keep all the traceability, but, in the short term, he plans to build his own post-harvest and drying stations in order to follow his dream, become an example and turn his farm into a role model farm for coffee growers in his region and his country. Diomedes is absolutely sure that his passion and dedication will help him get to his dreams.

Sourcing and ingredients

100% Cantillo, Castillo, San Berbado, and and Laurina coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Country: Colombia
Region: Suaza, Huila
Altitude: 1800m above sea level
Varietals: Cantillo, Castillo, San Berbado, and and Laurina
Process: washed
Harvested: November 2019
Body
Acidity
Tasting notes: Orange blossom, pear, silky
Roast style: Omni (filter + espresso)

Varietals

Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.