Colombia | Miguel Hoyos - Xochimilco Castillo

Tasting Notes: Blueberry, blackberry, cherry, hibiscus, jasmine Origin: Chincina, Caldas, Colombia Farm: Flor a Fruto Producer: Miguel Hoyos Elevation: 1350-1550 masl Varietal: Castillo Process: Advanced anaerobic honey About: Miguel Hoyos, producer at Flor a Fruto, is very passionate about coffee and fermentation, and it's apparent with this coffee. Miguel has his masters in economics and science in coffee and his partner, Cristian, is a food science engineer with a masters in microbiology applied to agriculture. This coffee uses his signature Xochimilco process; a multi-step controlled fermentation. The coffee first undergoes a whole-cherry anaerobic fermentation for 120 hours in coffee cherry pulp. While this fermentation is being completed, Miguel creates an inoculant substrate using select microbes and orange peels as a sugar source. The coffee is then depulped, placed in open air containers with water, and the microbes are added to the tanks for a second fermentation for 48 hours, then dried in controlled conditions. The resulting coffee is vibrant and complex, showcasing notes of fresh berries, delicate florals, and bright acidity. From Miguel: The Xochimilco Process is a two-stage controlled fermentation built around a living inoculant substrate and meticulous cherry selection a method that takes over seven days from harvest to drying and leaves nothing to chance. It begins at the sorting table. Every cherry is washed and floated to reduce ambient microbial load and remove defects, then hand-selected one by one for full ripeness. This work is done exclusively by women heads of household from the local community; a deliberate choice that reflects Flor a Fruto's commitment to precision and to the people behind each lot. House recipe: Origami/V60 - 18g:300 mL (1:16.7). 1:00 bloom with ~50 mL. Slow pour to ~170 mL. Once the water level is at the top of the grounds, one more slow pour to 300 mL. Total brew time ~3:00-3:30. Medium-coarse grind size (90 clicks on K7). Rest: We're suggesting you rest this one for at least 3-4 weeks to maximize the flavor. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.