We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Finca Bella Vista
Region: Inza Cauca
Varietal: Castillo
Process: Washed
Altitude: 1830 MASL
 
 
Carlos Gustavo Gonzalez owns a 1.8-hectare farm called Bella Vista, where he grows several varieties of coffee, including Typica and Caturra, along with the Colombian varieties of Colombia and Castillo. He carefully harvests the coffees when they are their ripest: bright red cherries for the Typica and Caturra, purple for Castillo, and dark yellow for Colombia. He puts his coffee through what's called a "double fermentation" by producers who work with Banexport. First, the coffees are placed in a hopper after picking, where they sit for 12 hours. Then, they are depulped and fermented in a tank for 24 hours. The parchment is washed three or four times, and then dried in a gable-roof dryer for about 14 days.
 
Castillo is a  hybrid cross, developed by Cenicafe (the scientific research arm of Colombia's National Federation of Coffee Growers) to replace the no-longer-coffee-leaf-rust-resistant Variedad Colombia; released in 2005.
 
Colombian microlots are sourced basis cup quality, and are both the highest-quality and one of the highest price tier of the coffees Cafe Imports sources from this country. The cup must achieve 87+ points and is separated out based on its particular specs, whether it is a farmer-specific or a variety-specific lot. These are highly traceable coffees.