In 2012, Luz Helena Salazar transitioned 50% of the land at Finca Maracay to growing the Castillo varietal, a strain of Arabica coffee that is naturally resistant to Coffee Leaf Rust and increasingly well regarded for its excellent cup potential.
After selective handpicking, ripe cherry undergoes 24 hours of dry aerobic fermentation and then another 30 hours of fermentation inside a sealed bag kept below 22°C. The sealed bag creates an anaerobic environment where the lack of air allows different enzymes, yeasts and bacteria to emerge. The result is a coffee with different flavours than if the coffee was only fermented in an open container. This lot's distinctive flavours are further enhanced by a mix of raised-bed drying and sealed-bag fermentation in later processing stages.