Colombia Francy Castillo Caturra Washed

THE FARM - Finca El Ubérrimo
In 2017, Francy initiated a project on the farm to plant new coffee varieties, a venture that demanded meticulous planning—from selecting the right seeds to managing the storage facilities. The project incorporated soil conservation practices and increased planting distances to foster optimal plant growth. Agricultural tasks, including planting, fertilizing, and harvesting, are carried out with the support of neighbors and family members. The production methods emphasize the minimal use of agrochemicals, aiming to protect the soil’s microbial life while promoting the health and resilience of the coffee plants.


THE PRODUCER - Francy Castillo
Francy and her four sisters grew up assisting their parents on the family coffee farm, an experience that inspired her to specialize in agronomy to better support and manage the family business. She pursued her university degree through a distance learning program while working on the farm to finance her studies. Upon graduating in 2019, she joined the FNC as a field assistant in her hometown of Arboleda, Nariño. In addition, she gained valuable experience in sensory development by working in a private export laboratory in Buesaco. In Francy’s words, "My interest in coffee grew even stronger, and every day, I found myself eager to learn more about the fascinating world of coffee. "Since then, she has never looked back, emerging as one of the most innovative producers in Nariño.


PROESSING
To ensure high-quality coffee and product safety, the farm adheres to rigorous production standards. Harvesting occurs only at full maturity, characterized by a deep red color and an average Brix level exceeding 22°Bx.
The process begins with flotation sorting and washing to clean the beans before oxidation. The beans then undergo oxidation in jute sacks for two days. Following this, the pulping machine is thoroughly cleaned, and the coffee is pulped and stored in sacks for 80 hours.
In the final stages, the coffee is rinsed in a tank before beginning a multi-step drying process: two days on a concrete patio, 18 days under tents, and a final period on the concrete patio. The coffee is bagged once moisture levels reach between 10% and 11.5%.