Colombia Attia El Silencio Castillo

Process : Anaerobic Natural

Cupping Notes : Grapefruit, Green Apple & Juicy Cherry

Producer Robinson Rivera has been growing coffee for 18 years and part of the ACC group for 5 years. The ACC co-op is a non-profit organisation that was created in 2016 in Piendamo, Cauca. The purpose of the association has always been improving the coffee quality, going all the way from the crop until the commercialisation of the coffee, where improving these aspects will have a social impact on the region. Improving the wellbeing of the families, taking care of the environment, and trying to find peace in the territory.

Produced at El Silencio farm, situated at 1700-1850 metres above sea level, with 6 hectares of coffee growing area producing Castillo variety only, this naturally processed lot undergoes tank fermentation for 48 hours before being silo dried at 28 Celsius. Drying is paused at 16 hours and the temperature is raised to 37 degrees until 20% humidity is reached. The coffee is then left in sealed barrels for 24 hour before then being dried down to 10% in a Parabolic drier.

The anaerobic fermentation process enhances the bean's natural sweetness and vibrant fruit notes. Notes of green apple are balanced by bright grapefruit citrus, while notes of juicy cherry add sweetness. Fragrant and smooth, the coffee carries a syrupy body and a clean finish. Lightly roasted, this coffee is perfect for pour over. We are also enjoying the medium roast as espresso and cafetiere.