Huila

Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.

Castillo Tambo

Caturra's susceptibility to rust led to efforts by the Colombian coffee research institute, Cenicafé, to cross Caturra with Timor Hybrids to generate rust resistance. The result was Variedad Colombia, which was largely successful for a time, and remains popular despite leaf-rust mutations overtaking its resistance.

Cenicafé continued the breeding process of Caturra and Timor Hybrid varieties to produce even better resistance to leaf rust. Ultimately this resulted in Castillo, which also benefits from high yields and good cup quality, making it the predominant variety grown in Colombia today. The name Castillo actually refers to a number of different forms of the variety, each tailored to a different regional climate in Colombia. This diversity has helped facilitate continued rust resistance. Tambo is one such regional form of Castillo.

Washed

Anibal put this lot through two rounds of fermentation: 12 hours in-cherry, and 48 after de-pulping. He then moved the coffee to the marquesina to dry for 18-25 days.