Huver Castillo · Colombia · Multi-Stage Anaerobic Washed

Orange, sage, a delicate note of coriander seed, carried by rose and citrus freshness. A banger from Nariño that tastes of everything but certainly not a normal Caturra. About the farm Huver is a third-generation coffee farmer – but only recently. Until 2015, he taught mathematics at a school in Nariño. Only then did he make the switch to the family farm and has been working alongside his father ever since. El Paseo is located on the Sumapaz trail near Buesaco, on the slopes above the Buesaco valley. The family has been farming here for over 20 years – it is one of three farms they own. Altitude between 1,750 and 1,950 meters, interspersed with native shade trees. Cultivation & Harvest Main season from May to August, fly crop in November and December. Selective hand-picking, only fully ripe Caturra cherries. Processing This is where it gets unusual. After harvesting, a 36-hour pre-fermentation in the whole cherry follows. Then floating and disinfection with sea salt (2% of the water in the hopper). Subsequently, the cherries go into stainless steel tanks with regulated pressure valves for anaerobic fermentation. After a second hopper and pulping, 200 liters of leachate per tank are reused – with additional enzymes that specifically boost the floral profile. Each tank holds up to 2,800 kg of coffee and ferments for a total of six days. Afterwards, mechanical drying in the silo at under 38 °C for 2–3 days, followed by 15 days of stabilization before milling.