MICROLOT · PITAL - HUILA

From the hills of Pital, Huila to your roaster — a washed Castillo worth reserving

A washed Castillo worth reserving — grown at 1,850 masl on rotating microlots in Pital, Huila, Colombia.

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Lot specification

OriginPital - Huila

VarietyCastillo

ProcessWashed

Altitude1700 masl masl

HarvestRotating Microlots

Cup score—

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Cupping notes

Grape Plum Rose Chocolate

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Third-Party Testing

We believe that quality is more than just flavor — it's trust, integrity, and a relentless pursuit of excellence. That's why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.

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The lot, in detail

One farm, one block, one washed lot.

Everything on this page traces back to a single microlot — not a blend of harvests or a regional average.

Finca La Ceja / Pital - Huila

Finca Ceja's story is rooted in Ferney Macías Joven's lifelong connection to the countryside, growing up in a family that loved the land. After finishing his basic studies, he went to Chinchiná, Caldas — another of Colombia's great coffee regions — to formally study coffee. When he returned to El Pital, he set out to build a large coffee project with his family. Today, years later, Finca Ceja stands as a large farm with many varieties and substantial production.

Specification

Learn more about this coffee

Pital - Huila
Huila is Colombia's top coffee-producing department, responsible for roughly a fifth of the country's total output. Wedged between the Central and Eastern Andes along the upper Magdalena River valley, its dramatic range of altitudes and microclimates — from warm river towns to cool mountain slopes — lets neighboring municipalities produce coffees with genuinely different character from one another, even just a few kilometers apart.

Castillo
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Rotating Microlots
Colombia has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee growing regions. Each region has fairly reliable harvest times that conveniently stagger, providing fresh crop coffee all year round.

Washed
After picking, cherries are fed through a de-pulper to strip away the skin, then left to ferment briefly in tanks or troughs so the remaining fruit breaks down and rinses away cleanly. What's left is a seed wrapped only in its parchment shell — free of pectin and mucilage, ready to dry. It's a labor- and water-intensive method, but it rewards patience with a clean, articulate cup: bright citric or malic acidity and clear floral aromatics.

Raised-bed dried
Patios are simple, flat surfaces — usually concrete or tile — where parchment or cherries are spread directly on the ground to dry. They're cheap, multipurpose, and fast: the direct heat means coffee dries in less time than on raised beds. The tradeoff is less control — without airflow underneath, the coffee gets more direct sun and heat exposure than it can always handle, and occasionally tiny chips of concrete can end up mixed into the export lot.

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