{"product_id":"huver-castillo","title":"Huver Castillo · Colombia · Multi-Stage Anaerobic Washed","description":"\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOrange, 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAbout the farm\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHuver 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eEl 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eCultivation \u0026amp; Harvest\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMain season from May to August, fly crop in November and December. Selective hand-picking, only fully ripe Caturra cherries.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eEach 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.\u003c\/div\u003e","brand":"Südseite Coffee Roasters","offers":[{"title":"200g","offer_id":57077583675657,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":57077583708425,"sku":null,"price":116.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/5491\/1881\/files\/B4351F8C-D181-4728-A953-2A76920F8DA7.png?v=1781796834","url":"https:\/\/suedseite.coffee\/en-ca\/products\/huver-castillo","provider":"Suedseite - Specialty Coffee Roasters","version":"1.0","type":"link"}