Los Rosales

Castillo is a Colombian-developed hybrid, designed for rust resistance and high yield. It includes genetics from Caturra and Timor Hybrid. While early versions were criticized for mediocre cup quality, modern strains can be quite good, with fruit-forward and balanced flavors, especially when grown at high altitudes.

Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Clean, white floral, bright and round citrus acidity, nectarine, brown sugar, balanced acidity and sweetness

Colombia | Los Rosales | Caturra & Castillo Washed AAA - When is peak flavour?

Los Rosales is a beautiful washed Colombian coffee from the high mountains of Nariño, grown by small family producers around Buesaco and Consacá. These farms sit at 1,700 to 2,100 metres above sea level, where warm days and cool nights slow the ripening of the coffee cherries, helping develop sweetness, clarity and complexity in the cup.

The name Los Rosales is inspired by the roses grown throughout the farms in this region — a fitting name for a coffee known for its elegant florals and refined sweetness. Most of the contributing producers are second and third-generation farmers working small farms of around 1 to 5 hectares, with each family member playing a role in picking, processing and drying the coffee.

This Caturra lot is carefully hand-picked for ripe cherries, then washed and fermented for around 20 to 25 hours before being fully sun-dried on cement patios. The result is a clean, structured and expressive Colombian coffee with a sweet, bright profile and a polished finish.

A lovely choice for filter brewing, batch brew and lighter espresso, especially if you enjoy clean washed coffees with sweetness, florals and a crisp high-altitude character.