Huver Castillo Oxidized Pink Bourbon - Instant Coffee

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

SPECIALTY INSTANT COFFEE ORIGIN | Nariño, Buesaco, Colombia NOTES | candied lemon, crisp apple, guava, turbinado sugar We took some of our favorite single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. Take our instant and add hot water for instant coffee or even milk for an instant latte. This item comes with 6 pouches that make 1 - 8oz cup each Description of Coffee | MEET THE PRODUCER | Like many of the producers featured on our menu, Huver CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. comes from a long line of coffee growers in Colombia - but that wasn't exactly part of the plan. For all of his adult life up until 2015, Huver worked as a math teacher in his hometown of Nariño. But, he made the decision to return to his coffee growing roots after global coffee prices plummeted in 2014, putting his family's farm - and livelihood - at great risk. After years of trial and error and with new protocols in place, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Today, Huver works alongside his father on a farm that's been in his family for over twenty years, and he couldn't be prouder of their resilience and achievement. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are separated and spread out in a climate-controlled environment, where they are allowed to oxidize for 48 hours to enhance the fruit flavors you're going to taste as you sip this coffee. Next, the coffee is de-pulped and a portion of the mucilage is retained, being combined with molasses and lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acid bacteria (LAB) to create a "fermentation starter." Two rounds of fermentation then ensue: first, a 48-hr aerobic fermentation with plenty of stirring and the addition of lixiviates. Then, a 48-hr lactic fermentation, wherein a fresh inoculum