Introduction

We've got something fresh for you! Colombia Miriam Enciso | Castillo Anaerobic Natural is a bold reimagining of Colombia’s Castillo varietal. Grown on her 3-hectare farm in Acevedo, Huila, this anaerobic natural-processed coffee melds cherry liqueur richness, lime zest brightness, and rich chocolate smoothness. It’s a story of reinvention: after inheriting Finca El Guayacan in 2005, Miriam and her husband Libardo transformed their land into a specialty coffee hub, partnering with local, family owned exporter Cuatro Vientos to refine quality and reach global markets.

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How’s It Taste?

This coffee opens with a bold cherry liqueur sweetness, unfolding into crisp lime zest brightness that enlivens the palate. A velvety rich chocolate undertone anchors the cup, balancing vibrancy with depth. The anaerobic fermentation introduces a hint of tropical complexity subtly layered beneath the surface, never overshadowing the Castillo varietal’s signature clean, citrus-like acidity. The body carries a medium-heavy weight, embracing the process-driven fruit intensity while maintaining elegance. Altogether, it’s a dynamic yet harmonious profile - uniquely bold, impeccably smooth, and crafted for savouring.

How To Brew?

Recipe

To fully experience the depth and complexity of this coffee, we recommend trying it with these brewing methods:

• Pour Over (V60, Chemex)
• Aeropress
• Moccamaster
• Cold Brew

Each method highlights the unique characteristics of this roast, ensuring a memorable cup each and every time.

For more brewing tips, visit our Brewing Guide.

Who's Behind This Amazing Coffee?

Miriam Quesada Enciso took ownership of Finca El Guayacan in 2005 after divorcing her first husband and splitting their land. With her current husband, Libardo, she shifted focus from quantity to quality, investing in anaerobic fermentation and selective harvesting. To ensure only ripe cherries are picked, they offer labourers incentives: 20% higher pay for flawless harvests and free meals during picking season.

Their partner, Cuatro Vientos (a Huila-based exporter founded by brothers Julian and Yonatan Gonzalez), provides critical support:

• Financing: Pre-harvest loans via Bancolombia, bypassing traditional banks’ strict requirements.

• Drying Facilities: Shared drying stations in Acevedo and Campo Alegre, equipped with raised beds and climate controls.

• Market Access: Direct connections to international roasters, ensuring Miriam’s coffee earns premiums reflective of its quality.

• Education: Workshops on financial literacy and post-harvest techniques, helping farmers like Miriam grade their own coffee.

The Process

1. Harvest: Workers handpick cherries, earning bonuses for selecting only 100% ripe fruit. Float tanks remove defects before processing.

2. Anaerobic Fermentation: Cherries ferment in airtight plastic bags for 96 hours. Without oxygen, natural microbes break down sugars, intensifying fruitiness and creating lactic acid for tangy complexity.

3. Drying: Cherries dry on raised beds at a Cuatro Vientos facility for 15 days, turned hourly to ensure even moisture. Midday heat is managed with shade covers to prevent over-drying.

4. Milling: After reaching 10–12% moisture, beans are hulled and sorted via triple-pass colour and hand sorting.

The Castillo varietal—a compact, disease-resistant hybrid developed by Colombia’s coffee institute—shines here. Though often dismissed as “commercial,” Miriam’s anaerobic process coaxes out its hidden potential: a balance of rustic sweetness and crisp acidity.

The Region

Acevedo, in southern Huila, sits within Colombia’s Coffee Axis, a volcanic region with iron-rich loam soils. Elevations here average 1,550 MASL, with daytime temperatures peaking at 29°C and cool nights slowing cherry maturation. The area’s two annual harvests (north Huila in spring, south in fall) let exporters like Cuatro Vientos source fresh coffee year-round.

Huila’s specialty coffee scene thrives on partnerships between smallholders and exporters. Farmers like Miriam benefit from Cuatro Vientos’ infrastructure (drying hubs, cupping labs) while retaining control over processing—a shift from Colombia’s traditional cooperative model.

Colombia Miriam Enciso | Castillo Anaerobic Natural is a collaboration of resilience, from Miriam’s hands-on farming to Cuatro Vientos’ market bridges. It’s a coffee that challenges assumptions, proving even hybrid varietals can dazzle with care and creativity.

Grab a bag for yourself!

For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.