Huver Castillo (GREEN)

Finca El Paseo has been in Huver Castillo's family for over 20 years now. He is a third generation coffee farmer who only recently came back to the family trade after years as a math teacher at a school in Nariño. El Paseo overlooks the Buesaco valley and is chock full of native shade trees. This semi-washed caturra lot goes through a very intricate multi-step fermentation process. First the cherry experiences 60 hours of aerobic fermentation in a concrete tank. It is then depulped and set in tank where it's fermentation is assisted by the addition of a lactic mix of bacteria, sugarcane and passionfruit. Once the pH has hit the desired levels it is sun dried for 20 days. This amazing varietal and unique processing bring out some very sweet and interesting notes - Cola and vanilla being the most prominent.