Omni· Honey, tangerine, cocoa
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Honey Castillo is the first coffee Alejandro Gil has ever exported. 2026 was his first export year, and this Honey Process Castillo from Caldas is the result. Round, accessible, with a natural sweetness that doesn't feel artificial. As espresso: honey and cocoa. As filter: clear tangerine. Not a coffee that polarizes, but one that simply tastes good.
Omni Roast — works as espresso and as filter coffee. In the portafilter: honey and cocoa. As filter: brighter fruit, clear tangerine.
Espresso recipe. For filter: Medium-coarse, 1:15, 93 °C — V60 or Aeropress.→ Recipe for your grinder & method
After harvesting, the skin is removed, part of the fruit pulp remains on the bean. During drying, the natural sugar penetrates the bean. This gives the coffee its honey sweetness and its soft texture, without losing clarity. Not a classic natural, not a washed, but a middle path with its own signature.
Alejandro Gil farms Finca Bellavista in Caldas at an altitude of 1,300 meters. 2026 was his first export year. Not an established large operation, not a mass product, but the first coffee he has prepared for the international market. We know the farm first-hand: Garza Coffee has visited it and observed Alejandro's work on site.
His approach: no chemical fertilizers, no insecticides. Manual care of the plants, selective harvesting of ripe cherries several times a year, soil regeneration after every season. The Castillo variety is known in Colombia for its stability and its balanced character. Combined with the Honey Process, the result is an Omni Roast that shows honey and cocoa as espresso and shifts toward tangerine as filter coffee. Sourced directly from Alejandro, roasted in Berlin.
In the Honey Process, the skin of the coffee cherry is removed after harvesting, but part of the fruit pulp remains attached to the bean. During drying, the natural sugar penetrates the bean. The result is a pronounced sweetness and a soft texture, without losing the clarity that a washed coffee offers. Honey Process sits between washed and natural: its own signature, its own character.
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. Honey Castillo, on the other hand, retains more natural sugar through the fruit pulp, has a deeper sweetness and, as an Omni Roast, is equally suited to espresso and filter. One coffee, two methods, two profiles.
Both. We roast Honey Castillo as an Omni Roast, which means: the roast profile works for both preparations. As espresso, you draw out the warm notes, honey and cocoa, soft texture. As filter coffee, the coffee opens up toward fruit: clear tangerine, livelier in the glass. If you can't decide, that is exactly the advantage of Omni: one bean, two experiences.
2026 is the first year in which Alejandro Gil exports coffee from Finca Bellavista internationally. His Honey Castillo is among the first beans to have left his farm outside Colombia. We have visited the farm personally and work directly with Alejandro. You are not drinking a coffee from an established mass export, but the first vintage of a producer who is just finding his way into the international specialty market.
No, Honey Castillo does not carry an organic seal. However, Alejandro Gil works without chemical fertilizers and without insecticides. The plants are tended manually, the harvest is selective, weed control is mechanical. After every season he actively takes care of regenerating the soil. An organic seal costs small producers in Colombia a lot of money and bureaucracy. The practice is there, the certificate is not (yet).
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