As soon as we took the first sip of this coffee on the tasting table we know it had to be our festive coffee. We were instantly transported to a cosy fireside with sipping this winter hug-in-a-mug coffee.
This coffee comes from the farm of Huver Castillo, a third generation coffee grower. Huver started out life as a maths teacher before moving into coffee farming working alongside his dad on the three farms the family owns.
This coffee has undergone a unique and meticulous processing method development by Huver. It starts with the coffee cherries being aerobically fermented in concrete tanks for 60 hours. The cherries are then de-pulped and moved to special anaerobic steel tanks. The pH is constantly monitored and when it reaches 4.5, Huver adds in a lactic acid bacteria mix made from cooked sugar cane & passion fruit. This is Huver's secret recipe that he has developed over several years. After fermentation, the coffee is sun dried for about 20 days before being stored for a further 20 days in Grainpro bags to stabilise it before milling.
The end result of all this hard work is definitely worth it!
