Casa Dulce
Casa · 82 SCA
Casa Dulce
Panela · Chocolate · Caramel
Morning warmth. Panela and chocolate with a caramel finish — honest, comforting, made to be poured daily.
Sourced, processed, numbered.
Alfredo Ocampo, Finca Piamonte.
This coffee comes from a single farm in Versalles, Valle del Cauca — Finca Piamonte, owned and worked by Alfredo Ocampo. The farm sits at 1,700–1,800m in the Colombian Andes, where slow ripening and cool mountain nights concentrate sugars in the cherry.
Alfredo and his team pick by hand, pulp the same day, and process each lot under the protocol that flatters it — washed, semi-washed, controlled or experimental fermentation. Every bag we sell traces back to his lots, his decisions, and the soil under his feet.
How this coffee gets its flavour.
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01Washed ProcessA traditional, fully washed Castillo — pulped, fermented under water, washed clean and dried on raised beds. The cleanest baseline a Colombian coffee can offer.
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02Even-Sized BeansSorted by screen size to roast evenly — no over-roasted small beans, no under-roasted large ones.
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03Everyday RoastMedium — full chocolate body, designed for the kettle. Brew long, drink with milk, repeat tomorrow.
Everyday warmth.
Washed Castillo, 93–94°C for full chocolate body. Brew long, drink with milk, repeat tomorrow. Designed for the kettle, not the ceremony.