Nestled in the Risaralda region of Colombia’s Central Andean mountains, La Celia is a small coffee-producing town with a population of thousands. The city is centered by a grand plaza adorned with vibrant foliage and a fountain, while the surrounding hills and valleys host numerous coffee-growing farms. Although the city has the ideal climate with temperatures ranging from 52-77°F, and mineral-rich soil of volcanic and sediment origins, it has been known for mostly producing commodity-grade coffees. It wasn’t until recently in the town’s history, that the producers involved in La REB including Ana Mustafá, Anderson Castrillón, and Gustavo Acevedo tapped into its potential resulting in nuanced, and clean specialty coffees.
Anderson is a shining example of the producers having an impact in in La Celia and the potential of the area. He started working as a cupper at the local association and helped track down the source of an ‘unknown varietal’ lot from Gustavo Acevedo. It was there that he first connected with Herbert Peñaloza and Ana Mustafá of LaREB, who were impressed by his ambition, dedication, and work ethic. He has been working in coffee since he was just 14 or 15 years old and is now employed at the Pereira base as the QC lead for La REB, due to his alignment with the company’s values. He is a ‘renaissance producer’, meaning he is able to produce coffee from seed to cup – a rare accomplishment among producers. At just 27 years old, Anderson still works on the farm with his father, and his philosophy toward specialty coffee is simple: ‘do good stuff’. Anderson is an exemplary representative of LaREB’s core values; they strive to start conversations between roasters and producers, enabling them to have a real and tangible impact on the coffee-growing communities in Colombia.
This lot is a blend of the Colombia and Castillo cultivars, carefully hand-picked by Anderson’s team. The ripest of the cherries are placed in sealed containers to undergo a 24-hour fermentation process in a low-oxygen environment. After this period, the cherries are de-pulped and then placed back into sealed containers with water, to undergo a second low-oxygen fermentation. This process helps to foster a bacteria-forward fermentation, while the water dissolves the fruit pulp and sugars, creating a clean yet heavily fruited cup.
This lot offers bright acidity, ripe dark fruit notes, high levels of complexity, a full body, and heavy sweetness.
Producer: Anderson Castrillón
Region: La Celia, Risaralda
Process: Low oxygen environment, washed
Aromatics: Ripe tangerine, green apple peach, brown sugar
Taste: Blood orange, lime, blackberry, plum, citra hops, buttery, brown sugar
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature