Microlot

Castillo / Natural

Name: Castillo / Natural
Brand: Finca La Curva / Area 18
SKU: CO2606
Availability: InStock

REF: CO2606

Expect funky yet clean process. Area 18 processing station’s innovative approach results in top coffees.

PROCESS:

Natural

ALTITUDE:

1773 m.a.s.l.

SCA:

CROP:

2026

Colombia

Santa Rosa, Popayán, Cauca

Finca La Curva / Area 18

€22.60 /kg

In Stock

€22.60 /kg

Total: €22.60

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	€21.92
11 +	5%	€21.47

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

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PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

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Castillo / Natural

Flavors
Roasting Tips
Producer
Reviews (0)

€22.60 /kg

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

10.5%

Humidity

0.55

Water activity

When done well, natural Castillo coffees should be quite straightforward. You can easily start with high settings and slowly decline. Unlike washed coffee, they are sensitive close to the first crack, and they are prone to flicking, so they can get burned easily.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

This particular coffee lot takes the scenic route to your cup! Within 24 hours of being handpicked, the whole coffee cherries are whisked away in refrigerated trucks to the Área 18 facility, where they spend four days fermenting intact in specialised bioreactors. Keeping the fruit on during fermentation helps unlock vibrant fruit character, natural sweetness, and the clean, expressive flavours you’ll taste in every cup.

Location: Santa Rosa, Popayán, Cauca

Altitude (MASL): 1773 m.a.s.l.

Varieties: Castillo

Processing method: Natural

Finca La Curva / Area 18

Alba Yanet Narváez Sánchez has been connected to coffee since childhood, learning the craft alongside her parents on the family farm. Today, she works together with her siblings and relatives, continuing the family’s coffee growing tradition while focusing on improving quality with every harvest.

Área 18 was founded in 2024 by three companies with a shared vision: to unlock the full potential of the coffee cherry. Rather than treating by-products as waste, they aim to create value, sustainability, and better returns for producers and consumers. Their circular-economy approach focuses on efficient, responsible processes that minimize waste and transform the entire coffee fruit into high-quality products. By 2030, the goal is total utilization of the cherry under carbon-neutral principles.