Located in the Sumapaz village of Nariño, Colombia, sits El Paseo. Owned and operated by Huber Castillo, the farm is renowned for exploring processing based on Huber’s background in agronomic engineering.
After washing, the Castillo cherries are sealed in O2-free tanks, and measured for pH and °Bx (sugar content) to determine optimum ferment time. These are then pulped, and moved to water tanks where added cultures produce lactic acid at controlled temperatures. 60 hours more and a system of precisely monitored drying takes place over the final 22 days.
The result is a unique and complex cup of pineapple, strawberry and star anise.
All coffee beans are always freshly roasted to order!