Produced by Huver Castillo, a former math teacher turned third generation grower, this Caturra lot comes from his family’s shade grown farm, El Paseo, perched high in the slopes of Buesaco, Nariño, Colombia (1,750 to 1,950 metres above sea level). Dubbed "Rocket Flower," this coffee undergoes an intricate, highly controlled experimental washed process designed to highlight bright, complex floral notes. After a 36 hour cherry pre fermentation and a sea salt floating bath, the coffee undergoes a six day anaerobic fermentation in stainless steel tanks, enriched with its own collected leachates and specific profile enhancing enzymes. Gentle mechanical drying below 38°C and a 15 day stabilisation period lock in the final product.
