CASA NEGRA

Brewed a shot this morning and the crema from that 1350-1400 meter altitude is genuinely thick—sweet, rounded body with none of the harsh bite you'd expect from a dark roast. Jairo's washing job keeps the Caturra clean and bright, and it's my new go-to for milk drinks.

The washed process really lets the Caturra and Castillo shine—clean cup, no muddiness, and that Colombian altitude comes through in the brightness. I’ve been pulling it as a straight espresso and it’s become my morning baseline. Jairo Arcila’s lot is a keeper for this season.

I wasn't sure what to expect from a washed Colombian at this altitude, but the Caturra and Castillo blend gives it a clean, balanced body that works great as a straight espresso. Finishing the bag much faster than I planned.