Article: Standart + Bell Lane Coffee Issue #32

Standart + Bell Lane Coffee Issue #32
Before we dive into the fascinating tale of Los Castaño Coffee Farms, let's take a moment to uncover why we chose this exceptional coffee.
In the world of specialty coffee, where dedication and passion converge, there are stories that stand out. Brothers Alfredo and Eunilver Castaño’s journey is one etched with unwavering determination.
Farms: El Recinto & El Futuro
Municipality: Santuario
Department: Risaralda
Variety: Castillo
Process: Washed, 360h Extended Fermentation
Cup notes: Floral, Raspberry, Lemongrass, Caramel

In 2012, the brothers, along with local families, founded Asocafe Tatama, a collective of high-quality coffee producers.
This alliance aimed to enhance coffee value and uplift living standards through collaboration. With 95 families joining the association, their efforts gained momentum. The collaboration attracted Socodevi, an NGO, and Q Processing instructor Hernando Tapasco, who played a pivotal role in shaping the future.
Under Hernando Tapasco's guidance, the Castaño brothers discovered new coffee processing techniques. Their pursuit of excellence led them to specialty coffee, where they could surpass commodity prices. Eunilver focused on production, while Alfredo became a Level 2 Q Professor at the Coffee Quality Institute. Their joint efforts honed their skills in fermentation, processing, and drying, resulting in remarkable coffees.
The story of Los Castaño coffee farms is a remarkable tale of triumph over adversity. Alfredo and Eunilver Castaño's unyielding passion, even in the face of conflict and challenges, has transformed their family's lands into flourishing coffee havens. Their dedication, unity, and commitment to quality have yielded exceptional coffee and inspired an entire community.
BREWING GUIDE
Pour-over V60 02
- Coffee to water/ratio: 22g coffee to 340g water 1:15.45
- Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial)
- Water temperature: 96°C
- Method: Pre-rinse filter, bloom with 50g, at 30 sec pour up to 180g, at 1:15 pour up to 340g final weight.
- Brew time: 2:30 – 2:45
French Press
- Coffee to water/ratio: 1:15
- Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial)
- Water temperature: 97°C
- Method: Pour total volume, break the crust after 4:00 min, leave to sit and serve at 10:00