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Diomedes Cantillo Jacobo

Finca Buenes Aires

We find flavours of orange blossom, pear, silky

Body     Acidity
Roasted omni for filter and espresso

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.


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


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.


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


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


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


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.

Coffee delivery: coffee in resealable bag and farm information card

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