From our importer, Cafe Imports:
Julian Palomino farms on 10 hectares in Totoro, Cauca, where he grows Castillo variety. The coffee is picked ripe when the cherries turn purple and are sorted meticulously to comprise this special lot. They are fermented in a hopper for 16 hours before being depulped and fermented in a tank for 24 hours. After fermentation, the coffee is washed three times and dried in a gable-roof dryer for 10–15 days.