Process | Honey Process
Varietal | Caturra
MASL | 1750 - 1950
Nestled in the mountains of Buesaco, Nariño, El Paseo is a family farm where coffee has been cultivated for more than two decades. Led by third-generation producer Huver Castillo, the farm sits between 1,750 and 1,950 metres above sea level, surrounded by native shade trees and volcanic soils that create the ideal conditions for producing expressive, high-altitude coffees. Before dedicating himself to coffee, Huver worked as a mathematics teacher, bringing the same curiosity and precision to his approach to fermentation and quality.
This lot showcases Huver's innovative Black Honey process. Carefully selected Caturra cherries undergo an extended fermentation using a culture developed from the coffee's own mosto and fermented berry pulp, creating remarkable depth and complexity while remaining beautifully balanced. After a slow sun-drying and resting period, the result is a vibrant cup layered with raspberry, strawberry, tropical fruit, citrus brightness and a smooth chocolate finish a modern expression of Colombian coffee that reflects both tradition and innovation.
