Huver Castillo

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean
• Floral
• Sweet

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. is our newest coffee in the World Class category. 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 fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 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-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. 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 honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., supported by a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Available for filter and espresso. Enjoy!