Jamaica Natural
Grade Excelso
Jamaica Natural is a Castillo lot produced by Sara Gutiérrez at Finca El Silencio in Buenavista, Quindío, Colombia. Sara is a fifth-generation coffee producer who found her own place in the family business through an interest in microbiology and coffee processing. For this lot, she uses a double fermentation combining acetic and alcoholic fermentation over a total of 96 hours, followed by natural processing and sun drying.
Hibiscus and green grape jump out first, opening into juicy yellow fruit and warm cardamom. Bright citric acidity brings plenty of energy to the cup, while a full body gives the profile depth and structure.
Available in a 24kg box, vacuum-packed in GrainPro to help preserve freshness, Jamaica Natural is a Colombian Castillo green coffee for roasters looking for a fruit-forward, fermentation-driven profile beyond conventional washed Colombia offerings.
Direct trade green coffee imported by JA coffee through long-term relationships at origin, for specialty coffee roasters.
What makes this coffee so special?
What sets Jamaica Natural apart is its 96-hour double fermentation, combining acetic and alcoholic fermentation. Instead of treating fermentation as a single step, this lot works with two different fermentation pathways before the coffee is sun-dried, making post-harvest processing a central part of how this Castillo is prepared.
That is an interesting direction for Castillo, a variety widely grown in Colombia and often seen in more conventional preparations. Here, the variety becomes the starting point for a much more experimental process. The result in this specific lot is a profile that moves from hibiscus and green grape to yellow fruit and cardamom, with bright citric acidity and a full body.
Sara Gutiérrez: Finding Her Own Way Into Coffee
A fifth-generation coffee producer from Quindío, Colombia, but coffee wasn't always the path she expected to follow. Sara grew up in a coffee-producing family in Quindío and still didn't see a future for herself in the industry until her early twenties, when a difficult period for coffee producers pushed her to look at specialty coffee differently.
Education changed that perspective. Sara discovered that coffee could bring together science, microbiology, technical knowledge, and sensory analysis, giving her a way to contribute something different to the work her family had done for generations. That became the foundation for her role today at Finca El Silencio: continuing in coffee, but building an approach of her own.
The Land Behind Finca El Silencio
Finca El Silencio is located in Buenavista, Quindío, Colombia, between 1,400 and 1,600 masl. The farm grows several coffee varieties, including Castillo, Caturra, Yellow and Red Colombia, Catimor, Pink Bourbon, and Cenicafé 1.
The mix also shows how coffee production at Finca El Silencio has evolved. Castillo, Colombia, and Caturra were already part of the family's production before Sara began developing her own work in specialty coffee. Today, those cultivars grow alongside additional varieties, expanding what the farm can explore through variety selection, processing, and fermentation.
These beans in details
Bean type
Whole Beans
Grade
Excelso
Process
Acetic and Alcoholic Fermentation
Cupping notes
Hibiscus, green grape, and yellow fruit with warm cardamom, bright citric acidity, a full body, and a spicy finish.
Body
Full
Aftertaste
Spicy Finish
Acidity
Bright Citric
Balance
Complex and Dynamic
Best for
Aeropress and Filter
Recommended Roast
Light
Producer
Sara Gutierrez, Finca el Silencio // Finca El Silencio
Origin
Colombia
Region
Quindio
Elevation
1600
Varietal
Castillo
Product Type
Green Coffee Beans - Wholesale
