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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

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

Varieties

Castillo variety

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.