Colombia Hilma Gutierrez [light roast]

The term "fruity" encompasses a very broad range of meanings and may not be a word that professionals would use, but I feel that "fruity Colombia!" most appropriately describes this coffee.

The more I put my feelings into words, the more concrete the subject becomes and the easier it becomes to understand, and I feel like something else essential is leaking out little by little. (Then I can't speak or write anything, which is not good for my job at all...) I thought it would be nice to have a communication tool other than words to avoid conflict, but maybe coffee itself is like that too.

By the way, the colors we use for each coffee are meant to help people understand the coffee in a different way (visually) than through words. I've been thinking lately that maybe that helps us communicate our intentions better.

-Recommendation for buying a book based on its cover

The gentle yet complex fruit notes that characterize her farm are a quality that is rarely seen in other Castillo farms. I haven't been to the farm yet, so I'd like to visit next year and discover the secrets of her terroir.

Hilma Rosa Gutiérrez is an avid coffee grower who runs the La Esperanza farm with her husband Raul Duran. The farm is located in the Jordaan region of Planadas, Tolima, at an altitude of 1600 meters. The farm covers 5 hectares and has been cultivating various coffee varieties, including Caturra, Colombia and Castillo, since 1980.
La Esperanza also produces its washed coffee with meticulous care.

At this farm, the cherries are picked when ripe and left to rest for 24 hours. They are then depulped and the beans are left to ferment in tanks for 24 hours. The coffee is washed three times and drained in draining bags. The coffee is then dried in an elevated drying area. Drying takes 15 to 20 days (approximately 3 weeks), depending on the weather. La Esperanza has two harvest seasons: April to June and October to December.