Francy Castillo

francy castillo is a caturra grown in nariño, colombia, and processed naturally by café even. natural processing means the coffee dries inside the whole fruit, which draws out the sugars and gives the cup a fuller, sweeter character. here that shows up as milk chocolate and dark chocolate, making it a straightforward, cocoa-forward coffee without a lot of sharp acidity. it suits espresso well for a dense, chocolatey shot, but a french press or moka pot will also keep those heavier, rounder flavours intact. if you prefer filter, keep water temperature moderate to avoid pushing bitterness.