El Paseo, Washed - Colombia

This coffee was grown by Huver Castillo at El Paseo, on a family farm near Buesaco in Nariño. Huver, a former math teacher, now works alongside his father to refine quality across their farms. His approach is precise and considered, with a focus on developing distinctive cup profiles through careful processing.

Ripe cherries undergo a 36-hour pre-fermentation before floating and disinfection. The coffee is then fermented anaerobically in stainless steel tanks with controlled pressure, followed by pulping and an extended six-day fermentation with the addition of leachates and enzymes to emphasise floral expression. Drying is completed at low temperatures, followed by a 15-day stabilization period. This controlled process enhances clarity while amplifying floral aromatics and bright citrus notes.

This is a focused and character-driven coffee that highlights florals in a vivid and modern way. The combination of altitude and extended fermentation brings clarity, lift, and aromatic intensity. In the cup you’ll find bright bergamot, fresh lime, and lemon myrtle, layered with pronounced coffee blossom and soft floral aromatics. The acidity is crisp and citrus-driven, with a clean structure and a refined, lingering finish.

As filter, it showcases delicate florals and citrus clarity. As espresso, it becomes structured and balanced while retaining its floral lift. A distinctive and elegant profile that stands out for its fragrance and precision.

• Region: Buesaco, Nariño
• Country: Colombia
• Elevation: 1,750 - 1,950 masl
• Variety: Caturrra
• Process: Washed