EL ROCIO

In Guayabetal, Cundinamarca, Cesar Riveros Hernández works El Rocío with his wife Suldery and their three daughters—coffee is the family business.

Fifteen years ago, Cesar made a bold choice: focus entirely on Castillo and perfect the process. While others diversified, he specialized, refining every step to unlock sweetness and bright citric notes.

Only ripe cherries are picked. After depulping, they ferment dry for 26 hours in tanks. A Fermaestro tool signals the exact moment to wash—precision over guesswork.

Then, 10 to 12 days of sun-drying complete the work.

The proof? Awards at local and national contests, and a Castillo that's unmistakably sweet, citric, and consistent every time.