Huver Castillo - Blackberry Washed

Highlights

“MEET THE PRODUCER | Huver Castillo comes from a long line of coffee growers in Colombia, but that wasn't part of the plan: he worked as a math teacher in Nariño until 2015, when collapsing coffee prices led him back to the family farm. After years of trial and error the Castillo family exported their first specialty lots in 2018, and biochemical engineer and fellow producer Andrés Martínez has since joined to guide processing experiments and business management. TRUST THE PROCESS | This coffee combines two co-fermented lots: Blackberry Honey (70%, Caturra) from El Sendero in Cauca, pulped with mucilage intact and fermented 72 hours with fresh Castilla blackberry juice and wine yeast before washing and 10-12 days on African beds; and Chamomile (30%, Pink Bourbon) from El Paseo in Nariño, whole cherries fermented 72 hours with a cooled chamomile concentrate, then pulped and fermented a further 24 hours with the previously fermented mucilage.”