Castillo Natural EF2 — Raisins & Cacao Nibs — Whole Bean — 227g / 454g
When Colombia goes natural — this is what happens.
Grown by Sebastián Gómez at La Divisa in Circasia, Quindío — the heart of the
Eje Cafetero. This Castillo was processed using Extended Fermentation Natural (EF2),
a method that lets the fruit dry on the bean, concentrating sugars and developing
a depth that washed coffees simply can't reach.
Roasted to a medium profile by Counterpart Coffee in Squamish, BC. This is your
weekend coffee — the one you brew slowly and actually sit down with.
Tasting notes: Raisins | Caramelized Red Fruits | Cacao Nibs
Process: Natural — Extended Fermentation EF2
Origin: Circasia, Quindío, Colombia
Grower: Sebastián Gómez — La Divisa
Roasted by: Counterpart Coffee, Squamish BC
SCA Score: 87.5
Best for: Pour Over · AeroPress · French Press
Key Features:
- Acidity: Soft, fruit-forward
- Aromas: Dark raisins and cacao
- Body: Full, syrupy
- Flavors: Raisins, caramelized red fruits, cacao nibs
- Roast Level: Medium
- Process: Natural — Extended Fermentation EF2
- SCA Score: 87.5
Available in 227g and 454g sizes.
When Colombia goes natural — this is what happens.
Grown by Sebastián Gómez at La Divisa in Circasia, Quindío — the heart of the
Eje Cafetero. This Castillo was processed using Extended Fermentation Natural (EF2),
a method that lets the fruit dry on the bean, concentrating sugars and developing
a depth that washed coffees simply can't reach.
Roasted to a medium profile by Counterpart Coffee in Squamish, BC. This is your
weekend coffee — the one you brew slowly and actually sit down with.
Tasting notes: Raisins | Caramelized Red Fruits | Cacao Nibs
Process: Natural — Extended Fermentation EF2
Origin: Circasia, Quindío, Colombia
Grower: Sebastián Gómez — La Divisa
Roasted by: Counterpart Coffee, Squamish BC
SCA Score: 87.5
Best for: Pour Over · AeroPress · French Press
Key Features:
- Acidity: Soft, fruit-forward
- Aromas: Dark raisins and cacao
- Body: Full, syrupy
- Flavors: Raisins, caramelized red fruits, cacao nibs
- Roast Level: Medium
- Process: Natural — Extended Fermentation EF2
- SCA Score: 87.5
Available in 227g and 454g sizes.
| Acidity | Soft, fruit-forward |
|---|---|
| Aromas | Dark raisins, cacao |
| Balance | Rich and complex, sweet fruit with chocolate finish |
| Benefit | Extended natural fermentation concentrates fruit sugars for deeper complexity |
| Body | Full, syrupy |
| Coffee Area (Acres) | 1.6 |
| Department | Quindío |
| Drying Process | Raised beds — dried whole cherry |
| Farmer's Name | Sebastián Gómez |
| Farm Name | La Divisa |
| Fermentation | Extended Fermentation Natural — EF2 |
| Flavors | Raisins, caramelized red fruits, cacao nibs |
| Municipality | Circasia |
| Pluviosity (mm) | 2200 |
| Process | Natural EF2 |
| Roast Level | Medium |
| SCA Score | 87.5 |
| The Best Moment to Enjoy | Saturday morning with no rush. Brew it slow, sit down, and let the Castillo EF2 do its thing. This is not a coffee you drink while checking your phone. |
| Total Annual Production (Bags 70 KG) | 20 |
| Varietal | Castillo |