Diaz Castillo Sisters, Colombia, Honey
Diaz Castillo Sisters, Colombia, Honey Diaz Castillo Sisters, Colombia, Honey



Honey, she's home! And orange-you glad to see this stunning honey micro-lot from the Diaz Castillo Sisters once again?!

Produced by Paola, Leida and Adriana, 3 sisters who have been involved in coffee production their whole lives. They have named this coffee 'Carmen Honey' as a tribute to the Virgin of Carmen, a Saint to which the sisters' grandparents are devoted to.

The Diaz family runs a complex operation in the historic town of Socorro. They have a coffee farm, a roastery and a super little café, where you can eat sweet cheese tarts and taste their cacao honey!

Joaquln (their father) has been a grower all his life, but Finca La Esperanza became a part of the family in 2004. Joaquln's firstborn and eldest of the three sisters, Paola, graduated in 2009 as an industrial engineer and worked in Bogota for a couple of years, returning to her hometown in 2011 when her dad opened the roastery, Los Comuneros, to help with the family business. Working side by side with her father hasn't always been easy for Paola. They both have strong temperaments. However, Joaquln is happy to let his daughters run the roastery and the post-harvest processing protocols at the farm - the "scientific stuff" as he puts it.

Paola, Adriana, and Leidy do everything from managing sales and operations to profiling and quality control at the roastery. The sisters place high value in sustainable development and aim to work in balance with their surrounding environment, turning all of the coffee by-products into something constructive: the pulp is used as fertiliser, the skin is used for cascara infusion and they are also developing a coffee pulp wine! Now, that's our kind of by-product!

  • ALTITUDE / 1550-1750MASL

Diaz Sisters V60 Recipe
If you’re looking to lose yourself in blood-orange badassery, then look no further than the below recipe for the Diaz Sisters floral fancy- this brew brings out big bitter-sweet citrus notes, and subtle notes of blossom.

30g coffee
420g water*
3.15 minute brew time

1. Pre-wet your filter paper, simultaneously preheating your carafe.
2. Put the 30g dry coffee in the V60, tap the sides of the V60 to flatten and even out the coffee bed.
3. Pour 60g of water for the bloom, starting at the centre and moving out in an anti-clockwise motion, ensuring all grounds are wet.
4. Aggressively agitate the bloom through stirring with a spoon or paddle for the full 30 seconds.
5. After 30 seconds, pour an additional 180g water (total 220g), starting in the middle and moving out in an anti-clockwise spiral, evenly covering all the coffee with water. Give the coffee bed a good stir and swirl, and leave til 1 minute 30 seconds.
6. At 1 minutes 30 seconds pour another 200g of water to bring you to 420g in total, starting in the middle and moving out in an anti-clockwise spiral, evenly covering all the coffee with water, give a gentle stir and swirl in both directions.
7.Total brewing time should come to around 3 minute 15 seconds. Ensure you give the carafe a swirl before serving.