Colombia - Rocket Flower - El Paseo - Washed Experimental

Highlights

“The process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves for 6 days, with enzymes added to promote a specific floral profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees. A 15-day stabilization period follows. Huver is a third-generation coffee grower who was previously a math teacher before dedicating himself to coffee. El Paseo has been in the family for over 20 years.”