Huver Castillo

Grown in the highlands of Nariño, Colombia, this lot begins with the careful handpicking of fully ripe cherries. After harvest, the coffee undergoes a 20-hour pre-fermentation in cherry, followed by 210 hours of anaerobic fermentation in sealed steel tanks. During this stage, a mixture of beer hops and sugarcane juice is introduced to enhance floral intensity and layered fruit complexity. The coffee is then sun-dried on patios for 10–20 days and stabilized for 30 days to refine balance and clarity. The result is a vibrant cup with notes of coffee blossom, green apple, and honey, supported by a juicy mouthfeel. Available for filter and espresso. Enjoy!