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Espresso · Kakao, Orange, Vanille.
Bellavista Espresso
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€14,00 EUR
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Bellavista Espresso — Castillo Washed from Finca Bellavista, Caldas
Bellavista Espresso is the result of meticulous work, not experimentation. Alejandro Gil and his family cultivate Castillo on Finca Bellavista in Caldas, Colombia, at an altitude of 1,300 meters. Washed processed, clear and focused in the cup: cocoa, orange, vanilla. Round enough for milk drinks, precise enough for straight espresso. An everyday espresso that doesn't polarize but consistently tastes good.
Region
Caldas, Colombia
Altitude
1,300 m
Producer
Alejandro Gil — Finca Bellavista
Variety
Castillo
Processing
Washed
Roast Profile
Espresso Roast
Preparation
Espresso roast. Portafilter machine or automatic espresso maker. In a Flat White or Cappuccino, the chocolatey and vanilla notes unfold particularly beautifully.
Grind Size
Fine
Dose
18 g
Yield
36 g
Ratio
1 : 2
Temperature
93 °C
Brew Time
27–30 s
Processing
Washed Process
In the washed process, the cherry's fruit pulp is completely removed before the bean is fermented and dried. The result is a coffee with a clear structure, defined sweetness, and an elegant acidity. No haze, no sweetness from the pulp, but the pure personality of the bean. The classic processing method for precise espressos.
About this Coffee
We visited Finca Bellavista. What Alejandro Gil does there is simple to describe: he cultivates coffee as if it were part of a living system. No chemical fertilizers, no insecticides; instead, manual care, multiple selective harvests, and continuous soil regeneration. This takes time and manual labor. And it shows in the cup.
Selective harvesting takes place several times a year. Only fully ripe cherries are picked, which prevents the spread of the coffee berry borer and ensures that only perfect material goes into processing. This is reflected in the cup: no immaturity, no harshness, an espresso with clear structure and defined sweetness. Bellavista Espresso will be our espresso base in 2026: a Castillo Washed from Caldas, roasted in Berlin, directly sourced from Alejandro.
Frequently Asked Questions
What is Washed Process?
In the washed process, the fruit pulp of the coffee cherry is completely removed before the bean is fermented and then dried. The sweetness comes not from the fruit pulp, but solely from the bean itself. The result: a coffee with a clear structure, defined acidity, and a personality that speaks directly from the variety and cultivation. The classic processing method in Colombia and the standard for precise espressos.
What is the difference between Bellavista Espresso and Honey Castillo?
Both coffees come from the same farm: Bellavista in Caldas, Colombia, from Alejandro Gil. Both are Castillo. The difference lies in the processing method. Bellavista Espresso is washed: clear, structured, with defined sweetness and elegant acidity, the classic espresso roast for everyday use. Honey Castillo retains more natural sugar due to the fruit pulp, has a deeper sweetness, and is suitable as an omni roast for both espresso and filter. One coffee, two processes, two profiles.
Is Bellavista Espresso suitable for milk drinks?
Yes, especially well. The combination of cocoa, orange, and vanilla clearly carries through milk without being lost. In a Flat White and Cappuccino, the chocolatey and vanilla notes unfold most beautifully, while the orange remains as a fine acidic peak. It also works cleanly in a Cortado or Latte. You can also drink it as a pure espresso, where the structure is paramount.
Why is Bellavista Espresso an everyday espresso?
Because it doesn't polarize. Some specialty espressos are so acidic or so experimental that you might not want to drink them every day. Bellavista is different: round, balanced, approachable. A washed Castillo variety, cleanly roasted. You don't have to worry about the daily profile; it works from the first espresso in the morning to the cappuccino in the afternoon. In 2026, it is our espresso base in the range.
Is the coffee organic certified?
No, Bellavista Espresso does not carry an organic label. However, Alejandro Gil works without chemical fertilizers and insecticides. Plant care is done manually, harvesting is selective, and weed control is mechanical. After each season, he actively works on soil regeneration. An organic label costs small producers in Colombia a lot of money and bureaucracy. The practice is there, the certificate is not (yet).