Manhattan Roasters - Colombia Huver Castillo - Anaerobic Washed | Colombia
Colombia — Huver Castillo Finca El Paseo (Anaerobic Washed)
Tastes Like — 🌸 Jasmine • 🍋 Lemon • 🫐 Blackberry
DETAILS
- Producer: Huver Castillo
- Farm: Finca El Paseo
- Region: Buesaco, Nariño, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1750–1950 MASL
- Size: 125g
INTRO
From Finca El Paseo in Buesaco, Nariño, Huver Castillo's anaerobic washed process delivers jasmine florals, bright lemon acidity, and rich blackberry depth. A third-generation coffee farmer who transitioned to specialty coffee in 2015 as a crisis response to collapsing commodity prices, Huver's meticulous fermentation protocols and temperature-controlled processing have produced a coffee of exceptional complexity and clarity.
This is a coffee born from perseverance and discipline — a testament to what can be achieved when agronomic excellence meets innovative post-harvest technique. Suitable for filter brewing.
THE PRODUCER
Huver Castillo is a third-generation coffee farmer based in Buesaco, Nariño. Finca El Paseo, which has been in his family for over 20 years, sits at altitudes between 1750 and 1950 MASL on the slopes overlooking the valley of Buesaco. The farm features native shade trees, volcanic soil, and cooler temperatures that create ideal conditions for cultivating high-value varieties like Pink Bourbon and Geisha.
Huver got into specialty coffee production as a crisis response. In 2014, when global coffee prices cratered, he recognised that his family's traditional approach to coffee farming was becoming unsustainable. "It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee," he explains. "Perseverance and discipline were our watchwords."
His family went through years of trial and error before achieving their first exportable harvest of specialty-quality coffee in 2018. That success led Huver down a path of further experimentation with fermentation, processing, and quality control — a journey that has positioned him as one of Nariño's most respected specialty coffee producers.
THE PROCESS
The Anaerobic Washed process at Finca El Paseo involves:
- 🍒 Selective Harvest — Only fully ripe cherries are hand-picked at peak ripeness.
- 💧 Flotation & Sorting — Cherries are floated in water to remove low-density or defective fruit before processing begins.
- 🧪 Whole-Cherry Anaerobic Fermentation — Whole cherries are placed in sealed, oxygen-free tanks and fermented for 60 hours. During this time, pH and temperature are monitored daily using a heat exchange system to ensure optimal fermentation conditions. Huver considers the coffee ready when the pH approaches 4.5.
- 🔧 Depulping — After anaerobic fermentation, cherries are depulped to remove the outer skin.
- 🧪 Second Anaerobic Fermentation — Depulped coffee is transferred to special anaerobic steel tanks for a second controlled fermentation phase, where specific bacteria cultures (such as lactic acid bacteria) are introduced to produce additional aromatic complexity.
- 💧 Washing — Coffee is thoroughly washed in clean water to remove all remaining mucilage.
- ☀️ Temperature-Controlled Drying — Beans are dried on raised beds or in temperature-controlled drying racks kept below 38°C for approximately 22 days, ensuring slow, even moisture reduction that preserves the coffee's delicate aromatics.
This dual-fermentation anaerobic washed method produces a cup of remarkable aromatic lift, structural clarity, and layered complexity — a true expression of Huver's commitment to innovation and quality.
THE CUP
A precise, elegantly structured anaerobic washed coffee that opens with the delicate floral lift of jasmine, develops into the bright citrus acidity of fresh lemon, and finishes with the rich, jammy depth of blackberry. The dual anaerobic fermentation has enhanced the coffee's aromatic complexity whilst preserving its clean structure and clarity. A coffee that rewards patience and attention — every sip reveals more nuance.
Flavour Notes
- 🌸 Jasmine
- 🍋 Lemon
- 🫐 Blackberry
Colombia — Huver Castillo Finca El Paseo (Anaerobic Washed)
Tastes Like — 🌸 Jasmine • 🍋 Lemon • 🫐 Blackberry
DETAILS
- Producer: Huver Castillo
- Farm: Finca El Paseo
- Region: Buesaco, Nariño, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1750–1950 MASL
- Size: 125g
INTRO
From Finca El Paseo in Buesaco, Nariño, Huver Castillo's anaerobic washed process delivers jasmine florals, bright lemon acidity, and rich blackberry depth. A third-generation coffee farmer who transitioned to specialty coffee in 2015 as a crisis response to collapsing commodity prices, Huver's meticulous fermentation protocols and temperature-controlled processing have produced a coffee of exceptional complexity and clarity.
This is a coffee born from perseverance and discipline — a testament to what can be achieved when agronomic excellence meets innovative post-harvest technique. Suitable for filter brewing.
THE PRODUCER
Huver Castillo is a third-generation coffee farmer based in Buesaco, Nariño. Finca El Paseo, which has been in his family for over 20 years, sits at altitudes between 1750 and 1950 MASL on the slopes overlooking the valley of Buesaco. The farm features native shade trees, volcanic soil, and cooler temperatures that create ideal conditions for cultivating high-value varieties like Pink Bourbon and Geisha.
Huver got into specialty coffee production as a crisis response. In 2014, when global coffee prices cratered, he recognised that his family's traditional approach to coffee farming was becoming unsustainable. "It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee," he explains. "Perseverance and discipline were our watchwords."
His family went through years of trial and error before achieving their first exportable harvest of specialty-quality coffee in 2018. That success led Huver down a path of further experimentation with fermentation, processing, and quality control — a journey that has positioned him as one of Nariño's most respected specialty coffee producers.
THE PROCESS
The Anaerobic Washed process at Finca El Paseo involves:
- 🍒 Selective Harvest — Only fully ripe cherries are hand-picked at peak ripeness.
- 💧 Flotation & Sorting — Cherries are floated in water to remove low-density or defective fruit before processing begins.
- 🧪 Whole-Cherry Anaerobic Fermentation — Whole cherries are placed in sealed, oxygen-free tanks and fermented for 60 hours. During this time, pH and temperature are monitored daily using a heat exchange system to ensure optimal fermentation conditions. Huver considers the coffee ready when the pH approaches 4.5.
- 🔧 Depulping — After anaerobic fermentation, cherries are depulped to remove the outer skin.
- 🧪 Second Anaerobic Fermentation — Depulped coffee is transferred to special anaerobic steel tanks for a second controlled fermentation phase, where specific bacteria cultures (such as lactic acid bacteria) are introduced to produce additional aromatic complexity.
- 💧 Washing — Coffee is thoroughly washed in clean water to remove all remaining mucilage.
- ☀️ Temperature-Controlled Drying — Beans are dried on raised beds or in temperature-controlled drying racks kept below 38°C for approximately 22 days, ensuring slow, even moisture reduction that preserves the coffee's delicate aromatics.
This dual-fermentation anaerobic washed method produces a cup of remarkable aromatic lift, structural clarity, and layered complexity — a true expression of Huver's commitment to innovation and quality.
THE CUP
A precise, elegantly structured anaerobic washed coffee that opens with the delicate floral lift of jasmine, develops into the bright citrus acidity of fresh lemon, and finishes with the rich, jammy depth of blackberry. The dual anaerobic fermentation has enhanced the coffee's aromatic complexity whilst preserving its clean structure and clarity. A coffee that rewards patience and attention — every sip reveals more nuance.
Flavour Notes
- 🌸 Jasmine
- 🍋 Lemon
- 🫐 Blackberry
Description
Colombia — Huver Castillo Finca El Paseo (Anaerobic Washed)
Tastes Like — 🌸 Jasmine • 🍋 Lemon • 🫐 Blackberry
DETAILS
- Producer: Huver Castillo
- Farm: Finca El Paseo
- Region: Buesaco, Nariño, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1750–1950 MASL
- Size: 125g
INTRO
From Finca El Paseo in Buesaco, Nariño, Huver Castillo's anaerobic washed process delivers jasmine florals, bright lemon acidity, and rich blackberry depth. A third-generation coffee farmer who transitioned to specialty coffee in 2015 as a crisis response to collapsing commodity prices, Huver's meticulous fermentation protocols and temperature-controlled processing have produced a coffee of exceptional complexity and clarity.
This is a coffee born from perseverance and discipline — a testament to what can be achieved when agronomic excellence meets innovative post-harvest technique. Suitable for filter brewing.
THE PRODUCER
Huver Castillo is a third-generation coffee farmer based in Buesaco, Nariño. Finca El Paseo, which has been in his family for over 20 years, sits at altitudes between 1750 and 1950 MASL on the slopes overlooking the valley of Buesaco. The farm features native shade trees, volcanic soil, and cooler temperatures that create ideal conditions for cultivating high-value varieties like Pink Bourbon and Geisha.
Huver got into specialty coffee production as a crisis response. In 2014, when global coffee prices cratered, he recognised that his family's traditional approach to coffee farming was becoming unsustainable. "It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee," he explains. "Perseverance and discipline were our watchwords."
His family went through years of trial and error before achieving their first exportable harvest of specialty-quality coffee in 2018. That success led Huver down a path of further experimentation with fermentation, processing, and quality control — a journey that has positioned him as one of Nariño's most respected specialty coffee producers.
THE PROCESS
The Anaerobic Washed process at Finca El Paseo involves:
- 🍒 Selective Harvest — Only fully ripe cherries are hand-picked at peak ripeness.
- 💧 Flotation & Sorting — Cherries are floated in water to remove low-density or defective fruit before processing begins.
- 🧪 Whole-Cherry Anaerobic Fermentation — Whole cherries are placed in sealed, oxygen-free tanks and fermented for 60 hours. During this time, pH and temperature are monitored daily using a heat exchange system to ensure optimal fermentation conditions. Huver considers the coffee ready when the pH approaches 4.5.
- 🔧 Depulping — After anaerobic fermentation, cherries are depulped to remove the outer skin.
- 🧪 Second Anaerobic Fermentation — Depulped coffee is transferred to special anaerobic steel tanks for a second controlled fermentation phase, where specific bacteria cultures (such as lactic acid bacteria) are introduced to produce additional aromatic complexity.
- 💧 Washing — Coffee is thoroughly washed in clean water to remove all remaining mucilage.
- ☀️ Temperature-Controlled Drying — Beans are dried on raised beds or in temperature-controlled drying racks kept below 38°C for approximately 22 days, ensuring slow, even moisture reduction that preserves the coffee's delicate aromatics.
This dual-fermentation anaerobic washed method produces a cup of remarkable aromatic lift, structural clarity, and layered complexity — a true expression of Huver's commitment to innovation and quality.
THE CUP
A precise, elegantly structured anaerobic washed coffee that opens with the delicate floral lift of jasmine, develops into the bright citrus acidity of fresh lemon, and finishes with the rich, jammy depth of blackberry. The dual anaerobic fermentation has enhanced the coffee's aromatic complexity whilst preserving its clean structure and clarity. A coffee that rewards patience and attention — every sip reveals more nuance.
Flavour Notes
- 🌸 Jasmine
- 🍋 Lemon
- 🫐 Blackberry
