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Huver Castillo: Nariño, Colombia

from $20.00

This vibrant Colombian coffee bursts with strawberry bonbon sweetness, decadent rose florals, and juicy apricot. Produced by second-generation grower Huver Castillo, this coffee undergoes a carefully controlled 12-day fermentation using native bacteria and yeast, a process Huver developed through years of studying fermentation in wine, beer, and cheese. The result is a wildly expressive cup that’s sweet, floral, fruity, and seriously fun.

This vibrant Colombian coffee bursts with strawberry bonbon sweetness, decadent rose florals, and juicy apricot. Produced by second-generation grower Huver Castillo, this coffee undergoes a carefully controlled 12-day fermentation using native bacteria and yeast, a process Huver developed through years of studying fermentation in wine, beer, and cheese. The result is a wildly expressive cup that’s sweet, floral, fruity, and seriously fun.

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This coffee likes to party!

This playful Colombian coffee is bursting with the nostalgic sweetness of strawberry bonbons, decadent rose florals, and juicy apricot. Produced by Huver Castillo, a second-generation coffee grower, this lot is the result of years of curiosity, experimentation, and serious fermentation obsession. After washing and depulping the cherries, Huver introduces carefully selected bacteria and yeast from the coffee fruit itself. The coffee then spends 12 days fermenting in tanks, where temperature, pH, and dissolved solids are closely monitored for consistency. This carefully dialed-in process brings incredible clarity and sweetness to the cup without losing its vibrant fruit character. Huver developed his fermentation protocol after studying everything from wine and beer to cheese, putting that knowledge to work on his family farm. Today, his approach allows La Golondria to produce specialty coffee with remarkable consistency and a distinctive personality. If strawberry candy, rose petals, and ripe apricot sound like your kind of party, this Colombian beauty is ready to dance.

 
 

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