Our second release from Huver Castillo from importer Forest Coffee. Huver is a third-generation coffee grower who until 2015 was a maths teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.
For this “Rocket Flower” lot, the cherries initially undergo a 36-hour pre-fermentation, followed by a floating and disinfection process using a 2% sea salt solution. The beans are then subjected to anaerobic fermentation in stainless steel tanks before being pulped. The pulp juice (leachates) are subsequently added to the second fermentation stage along with specific enzymes to promote a floral profile.
This second fermentation stage lasts for 6 days, developing a complex flavour profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee.
We approached this coffee a little differently to our usual 'omni' profile to use specifically for filter at the Glasgow Coffee Festival. If you were there and tasted this coffee you would have sensed how vibrant and light in body this coffee was expressed. This is because we roasted this fast and hard to 8 mins overall with just less than 1 min development time. We roasted and rested the two coffees for GCF for 3 weeks up to the event.
This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended.
Our latest blog explains what happens during resting here:
https://www.crankhousecoffee.