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El Silencio (Colombia) - front
  • El Silencio (Colombia) - front
  • El Silencio (Colombia) - product

El Silencio (Colombia)

250 gr

QUALITY SCORE: 88.25

Cup Notes
Watermelon / Cherry / Mango / Pomegranate / Dark Chocolate 

Suggested for espresso and filter

€15.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
88.25
Series
Specialty
Producer
Robinson Rivera
Country
Colombia
Terroir
Cauca
Altitude
1700 - 1850 masl
Fermentation
Anaerobic Natural
Arabica cultivar
Castillo
Picked in
August 2021
Arrived in
January 2022
Shipped in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND


This lot comes from the El Silencio farm, situated at 1700-1850 masl. Only Castillo is cultivated on the 6 hectares of coffee growing area. The producer Robinson Rivera has been growing coffee for 18 years. For five years, he has been part of Asociación de Caficultores del Centro del Cauca por la Paz (ACC) - a non-profit organisation that was created in 2016 in Piendamó, Cauca. Its purpose has always been improving the coffee quality, from cultivation to comercialisation, and by improving these the association aims to have social impact in the region such as reducing poverty and tackling social conflicts. ACC has 77 associates with an average of 1.5 hectares of land that are situated between 1,700 and 2,100 masl.

El Silencio (Colombia) - story

THE VARIETY

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

Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia. It is high-yield, resistant to leaf rust and other prevalent diseases and its smaller size allows for greater planting density.

El Silencio (Colombia) - variety

THE FERMENTATION PROCESS

As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process. 

This naturally processed lot undergoes tank fermentation for 48 hours before being silo-dried at 28 degrees. Drying is paused at 16 hours and the temperature is raised to 37 degrees until the humidity level of the beans is at 20%. The coffee is then left in sealed barrels for 24 hour before then being dried down to 10% in a parabolic drier.

El Silencio (Colombia) - fermentation

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