Huver Castillo · Colombia · Multi-Stage Anaerobic Washed
Country of Origin: Colombia
Farm: El Paseo
Cultivar: Caturra
Processing: Multi-Stage Anaerobic Washed
Altitude: 1800 meters above sea level
Roast: Bright
Taste Notes: Orange, Sage, Rosewater
Regular price
17,50 €
Tax included.
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.
Patience pays off. Let the beans degas for 3–4 weeks before preparation.
Freshly roasted coffee releases a significant amount of CO₂ in the first few days. This gas can displace water during the brewing process and negatively affect the taste. Typical effects include:
- Sharp or excessively sour notes
- Gassy or hollow taste
- Inconsistent quality from cup to cup
By letting the beans rest – also known as "degassing" – the CO₂ can gradually escape. This stabilizes the aromas and allows the coffee to develop its full, balanced flavor profile.
