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MEET THE PRODUCER | Like many of the producers featured on our menu, Huver Castillo comes from a long line of coffee growers in Colombia—but that wasn't exactly part of the plan. For all of his adult life until 2015, Huver worked as a math teacher in his hometown in Nariño. But in 2014, when global coffee prices plummeted, he made the decision to return to his coffee-growing roots, putting his family's farm—and livelihood—at great risk.

After years of trial and error, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Today, Huver works alongside his father on the farm that's been in his family for over 20 years, and he couldn't be prouder of their resilience and achievement.

TRUST THE PROCESS | After being handpicked at peak ripeness and delivered to the processing facility, whole cherries are packed into temperature-controlled vessels and deprived of oxygen for 48 hours. During this time, brewer’s yeast musto is added to the fermentation environment. Next, the coffee cherries are de-pulped without water and placed in dry containers for an additional 24 hours of fermentation. Because the mucilage was not washed after de-pulping, it transforms during this second round, enhancing sweetness and complexity in the resulting flavor profile. Finally, the lot is spread out on African raised beds in a temperature-controlled room for drying: it is first slow-dried at a low temperature for the first seven days (no more than 35 degrees Celsius), and then allowed to dry at a more progressive rate until optimal moisture content (12%) is achieved.

TAKE A SIP | Everything about this coffee screams Gesha!—except the price point. With vibrant florals, like jasmine, and fresh citrus, like yuzu, this coffee just drinks special. It has loads of sweetness, like a jar of wildflower honey. An herbaceous note reminiscent of hops is both surprising and delightful, and it’s one of the many reasons this stunning coffee stands out on the cupping table. 

Origin | Buesaco, Nariño, Colombia

Producer | Huver Castillo

Farm | El Paseo

Process | Yeast Inoculated Anaerobic Honey

Variety | Gesha

Elevation | 1800 MASL