This Colombian microlot comes from El Paseo on Huver Castillo’s farm in Buesaco, Nariño, at elevations around 1,750–1,950 meters. The Caturra lot is washed yet pushed toward a modern, experimental profile through controlled anaerobic hyper-fermentation. The process includes 36-hour pre-fermentation in fruit, flotation, sea-salt disinfection, anaerobic fermentation in stainless tanks, pulping with enzymes, and a 6-day fermentation followed by slow drying below 38°C and a 15-day stabilization. In cup, expect a clear, floral identity with mint freshness and lavender elegance.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
