Origin: Arboleda, Nariño, Colombia.

Producers: Francy Castillo

Process: Extended Fermentation Honey

Varieties: Caturra, Colombia

Altitude: 2,118 masl

Importer: Apex Coffee

Roast: Light

Notes: Strawberry, Lime Cordial, Chocolate, Dulce de Leche

Transparency - We paid Apex Coffee $13.81 CAD / lb + shipping & storage.

Francy Castillo, back after 4 years!

We're SO excited to be celebrating our Four Year Roasterversary by releasing this beautiful Honey Processed coffee by the talented Francy Castillo! Francy was our FIRST single producer release back in 2022 alongside our Staples & Luz Dary Polo, who sadly is no longer growing coffee :( We first cupped this coffee on a kitchen counter at our first ever Have Fun Coffee buying cupping. We have grown a lot since then and are so pleased to return to a stellar coffee producer to celebrate four years of roasting coffees for all you fine folks. 

Francy grows out of Arboleda in the Narino department, and we LOVE coffee from Narino. It was one of the first regions I really fell in love with back when I was roasting coffee in my early twenties, and it remains a special place in my heart.

A talented young producer, Francy took specialized schooling in Agronomy to allow her to better manage the family farm. Since we've bought her 4 years ago, she has started the Berruecos Project, bringing together parchment from other small producers in the region for bigger lots, allowing smaller more isolated producers access to the specialty market, and the opportunity to sell for higher prices.

This particular lot comes from her own farm and is a harvest of ripe Caturra and Colombia cherries. The cherries are washed and floated, removing away any bad floating cherries. The full cherries are then placed in sealed bins for a 48hr dry anaerobic fermentation, before being de-pulped.

The de-pulped seeds then undergo a 60hr oxidized fermentation before being transported to the drying area. The coffee is then dried on a patio honey-style without the sticky mucilage being washed off. The coffee is dried for 17 to 23 days, until reaching optimal moisture level!

We've roasted this coffee to really bring out the sweet fruity and creamy side of this coffee! It's crazy expressive with fresh strawberry, poppy lime cordial, and creamy chocolate & dolce de leche; dare we say, neapolitan ice cream. An absolute treat on filter or espresso!

Brewing Recommendations:

Pour-over: 1:16-17 ratio, delicate but easy to work with, very sweet!

Espresso: 18g-18.5g in / 38g-40g out / 27-30 seconds.