Juan Eduardo Chamorro grew up among coffee trees, but it wasn't until 2017—after placing fifth in a local cup quality competition-that he realized his coffee had something special.
Since then, he's focused on producing distinctive, high-quality lots, refining fermentation techniques to create vibrant, expressive profiles. On his farm, he experiments with double fermentations, carbonic macerations, and extended washed processes to highlight the best of his Castillo variety. His work reflects years of dedication, curiosity, and precision-turning a family tradition into a pursuit of excellence that shows in every cup: clean, layered, and full of complexity.

Roasted by Deiner Rodriguez in Cali, Colombia