Roast level - 250g

A modern espresso blend from Tolima—Castillo’s balanced body meets Bourbon’s soft sweetness for a creamy, fruit-forward shot crafted by Alejandro Franco.

At a glance

• Seller: The Red Mountain Group — single-producer lot. 
• Varietal: Castillo & Bourbon (blend). 
• Producer: Alejandro Franco, Líbano, Tolima. 
• Altitude: 1,750 m. 
• Pack size shown: 250 g (whole bean) — replace if your SKU differs.
• Roast: Medium roast (balanced for modern espresso & moka).
• Best for: Modern espresso lovers & moka pot (also good as a base for milk drinks).

Why this blend works

Alejandro blends Castillo for structure and approachable body with Bourbon for a natural sweetness and delicate fruit notes. Castillo tends to give balanced, bright, and resilient cups, while Bourbon brings sweetness and complexity. Together, they make a clean, richer espresso without harsh bitterness. 

Tasting notes

Creamy mouthfeel, hints of red fruit and stone-fruit sweetness, light chocolate undertone, and a clean, sweet finish—designed to shine in short and milk-based espresso drinks.

Brew & recipe suggestions

Modern espresso (start point)

• Dose: 18–20 g (double basket).
• Yield: 36–40 g liquid (1:2 ratio).
• Time: ~25–30 seconds extraction.
• Grind: fine (adjust to hit time/yield).
  These are standard starting points for modern espresso recipes—tweak to taste. 

Moka pot (bar-style, rich & sweet)

• Dose (3-cup Bialetti style): 15–20 g in the basket; 90–100 ml water in the lower chamber (or follow your pot’s valve line).
• Grind: medium-fine (slightly coarser than espresso).
• Method: Preheat water, fill the basket, brew over low heat, and remove when the top chamber starts to sputter; pour immediately to avoid overcooking. Yields a concentrated, syrupy cup perfect for milk drinks or straight sips. 

Suggested milk drink

• Cappuccino/Flat white: Use the espresso recipe above; microfoam milk highlights the blend’s sweetness and silky body.

Roast & storage notes

• Roast profile: Medium — balanced development to enhance sweetness while keeping clarity for espresso and moka.
• Roast date: Fill in at roast. Best enjoyed 7–28 days after roast, depending on preference for freshness vs. degassing.
• Storage: Keep whole beans in an airtight container, away from light, heat, and moisture. Grind just before brewing.

Technical facts

• Seller/Brand: The Red Mountain Group. 
• Product name: Café de Alejandro — 100% Arabica (Castillo & Bourbon). 
• Producer: Alejandro Franco, Líbano, Tolima, Colombia (1,750 m). 
• Format: 250 g whole bean (example pack shown).
• Recommended use: Espresso & Moka; excellent as milk-based.

Producer story

Hola! My name is Alejandro, and I’m a coffee farmer from Líbano, Tolima.

Twelve years ago, I inherited my father’s farm and his deep love for coffee. He taught me that growing coffee is just the bigging, but what happens after the harvest? That’s where the magic begins.

Since then, I’ve focused on perfecting every step of the post-harvest process. I believe great coffee comes from care, patience, and attention to detail.

My coffee is 100% Arabica, I grow two types of Arabica: Castillo and Bourbon.
 
We decided to blend them — the Castillo gives the coffee a nice medium body, and the Bourbon brings a soft, natural sweetness.

The result is a coffee that’s richer and cleaner, without the heavy bitterness of old-school espresso.

It’s made for today’s espresso drinkers — people who want a full, smooth shot with just a touch of fruit and sweetness.

Gracias Alejandro