Origin
About this lot
Debatable? Give it a try. The farmer behind this coffee, Huver Castillo, works as a schoolteacher day-to-day. He leans heavily new school rather than old school—something you’ll understand as soon as you take a sip. A math teacher and third-generation producer, today he crafts coffees alongside his father at the family farm, El Paseo, in Nariño, high above the Buesaco Valley. This Caturra is anything but ordinary: 36 hours of cherry pre-fermentation, followed by six days of anaerobic fermentation with sea salt and custom enzymes designed to draw out its floral character. After depulping, the coffee is gently dried in a room kept strictly below 38°C (100°F), before resting for 15 days. An unusual brew, almost impossible to mess up thanks to its intensity, and ideal for starting a conversation about the future of coffee. A cup you can love—or fiercely debate over.