Rose, Lavender, Guava
Huver is a young coffee producer. At 36 years old he has been able to develop new fermentation processes to increase quality coffee consistency. Huver is the second generation of coffee growers. His father, Isidro Castillo, has had the farm La Golondria for 45 years. Due to the low prices of coffee in 2015, Huver decided to join the company and to produce only specialty coffees, looking for higher prices and to be able to keep producing coffee. Huver is very curious about fermentation and the impact in the cup quality. For four years, he studied fermentation in different products: wine, beer, cheeses, etc. In 2019, he was able to establish his own fermentation protocol for the farm. Since then, he has been able to be very consistent and to commercialize his coffee at higher prices. Huver is looking forward to establish a long relationship with a client abroad that values his coffee and that is willing to work in different projects in the farm.
The process starts by cleaning and washing the cherries. Then, depupling the coffee and in including bacteria and yeast taken from coffee cherries. Leaving in tanks for 12 days in fermentation. The variables such as temperature, PH, dissolved solids are controlled during the process. After the process of fermentation has finished, the coffee is washed and sent to the drying silos.
Available in 12oz bags
Anaerobic Washed Process
Roast Level: Light
Variety: Castillo
Growing Altitude 1680-1800
Rose, Lavender, Guava
Huver is a young coffee producer. At 36 years old he has been able to develop new fermentation processes to increase quality coffee consistency. Huver is the second generation of coffee growers. His father, Isidro Castillo, has had the farm La Golondria for 45 years. Due to the low prices of coffee in 2015, Huver decided to join the company and to produce only specialty coffees, looking for higher prices and to be able to keep producing coffee. Huver is very curious about fermentation and the impact in the cup quality. For four years, he studied fermentation in different products: wine, beer, cheeses, etc. In 2019, he was able to establish his own fermentation protocol for the farm. Since then, he has been able to be very consistent and to commercialize his coffee at higher prices. Huver is looking forward to establish a long relationship with a client abroad that values his coffee and that is willing to work in different projects in the farm.
The process starts by cleaning and washing the cherries. Then, depupling the coffee and in including bacteria and yeast taken from coffee cherries. Leaving in tanks for 12 days in fermentation. The variables such as temperature, PH, dissolved solids are controlled during the process. After the process of fermentation has finished, the coffee is washed and sent to the drying silos.
Available in 12oz bags
Anaerobic Washed Process
Roast Level: Light
Variety: Castillo
Growing Altitude 1680-1800
