This delicious coffee was grown by Jairo Arcila on his Santa Mónica farm. The coffee was subjected to natural anaerobic fermentation for 72 hours, with banana and wine yeast added during the fermentation phase. The cherries were then peeled and left to dry on raised beds until they reached their ideal moisture content. This micro-lot is 100% Castillo. This variety was developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and very resistant to coffee leaf rust.