Huver Castillo is a third generation coffee farmer. His love for coffee farming is relatively recent though, as he was a maths teacher for most of his life.
With this Caturra lot from one of his three family farms, a unique and innovative process was used to press the coffee cherries. To start with, the coffee cherries underwent a 36 hour pre-fermentation which was followed by a cleaning stage with a 2% sea salt solution. The cherries were then anaerobically fermented in stainless steel hoppers. After this, the cherries were pulped to remove the flesh from the coffee beans. The beans then moved onto another tank where a solution with added enzymes was introduced for a 6 day fermentation. The final step is a very accurately controlled drying process.
All this meticulous work gives an extraordinary coffee! When hot the first sip gives loads of florals with an incredibly pleasing menthol like quality. As it cools the orange comes to the fore supported by the lemongrass. An absolutely delightful coffee!
