Sweet Spot – Colombian Innovation Process Tasting Notes: Jammy Dodgers, Chocolate Ganache, Amaretto Roast Style: Filter / Espresso Origin: Colombia Region: Nariño Municipality: Buesaco Farm: El Paseo Producer: Huver Castillo Varietal: Caturra Process: Anaerobic Semi-Washed (Innovation) Altitude: 1,800 masl Coffee Overview Huver Castillo is a third-generation coffee grower from Buesaco, Nariño, although his journey into specialty coffee began relatively recently. Before 2015, Huver worked as a mathematics teacher before returning to his family's farm, El Paseo, where he now works alongside his father. El Paseo has been in the Castillo family for more than 20 years and is one of three family-owned farms. Situated between 1,750 and 1,950 metres above sea level on the slopes overlooking the Buesaco valley, the farm is shaded by native trees, creating an ideal environment for producing exceptional coffees. Process Info This Caturra lot undergoes a meticulously developed anaerobic semi-washed process. Harvested cherries first undergo 60 hours of aerobic fermentation in a concrete tank, where floating cherries are removed to ensure only the highest-quality fruit continues through processing. The coffee is then depulped and transferred to anaerobic stainless steel tanks, with pH carefully monitored throughout fermentation. Once the pH reaches approximately 4.5, Huver introduces a lactic acid bacteria culture made from cooked sugarcane and passionfruit. This carefully refined fermentation method has been developed over four years to create a distinctive flavour profile. After fermentation, the coffee is sun-dried for around 20 days before resting in GrainPro bags for a further 20 days prior to milling. The result is a vibrant, complex cup with notes of jammy dodgers, chocolate ganache, amaretto, cherry, red apple, vanilla, and bright citric acidity.