Diofano is the coffee farmer who passionate on his coffee plantations and in his estate, 100% of the varieties grown are “Castillo”.

In the past few years, Mr. Diofano has devoted himself to sun-treated and honey-treated green coffee beans, picking all-red ripe fruits, and drying them in the sun on the trellis. The effect is remarkable. 

The variety called “Castillo” is named after Colombian coffee breeder Dr. James Castillo. in order to fight against leaf rust and have the advantages of flavour, the Colombia variety was backcrossed with Catarrh variety. 

The carbon dioxide dipping method comes from unpeeled coffee cherries are placed in an oxygen-free environment filled with carbon dioxide gas. 

In order to obtain the required energy, the cells will force the intracellular fermentation to directly convert glucose into carbon dioxide, energy and depending on the temperature, the immersion process may. last for 1 – 3 weeks, and finally through the sun treatment, which produces a special fermented fruit winey flavour.