Colombia Huver Castillo Cinnamon Co-ferment
Colombia Huver Castillo Cinnamon Co-ferment
Regular price
$19.00 USD
Regular price
Sale price
$19.00 USD
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Tasting Notes: Cinnamon, Brown Sugar
Origin: Colombia
Region: Buesaco, Nariño
Farm: Finca El Paseo
Process: Cinnamon Coferment
Variety: Caturra
Elevation: 1800 masl
Importer: KWC
This special coffee comes to us from Huver Castillo of Finca El Paseo in Nariño, Colombia. It was co-fermented with cinnamon, a unique processing method that has produced a distinct and sugary cinnamon-filled cup. It's like snickerdoodle flavored coffee but without any flavoring added - all that tastiness comes well before the roasting and is thanks to the magic of fermentation.
This special coffee comes to us from Huver Castillo of Finca El Paseo in Nariño, Colombia. It was co-fermented with cinnamon, a unique processing method that has produced a distinct and sugary cinnamon-filled cup. It's like snickerdoodle flavored coffee but without any flavoring added - all that tastiness comes well before the roasting and is thanks to the magic of fermentation.
Huver produces coffees alongside his family at Finca El Paseo. He is a former math teacher who returned to his coffee roots to help transition his family farm from commodity to specialty grade coffees in 2014 when worldwide coffee prices plummeted to unsustainable levels. The process took much trial and error but in 2018 the farm exported their first container of specialty coffee. The farm's intense focus on quality and implementation of advanced processing methods has led them to produce some of the most expressive coffees out there.
Production of this coffee starts with intentional coffee cherry selection - only the ripest cherries will produce a flawless cup profile at the end. From there, cherries are fermented fully intact for 20 hours in carefully maintained temperature and oxygen ranges. This is the first step that aids in the development of complex flavor characteristics as the sugars and organic compounds in the fruit are digested by natural enzymes and microorganisms. After fermentation, the cherries are depulped to separate the coffee seeds from their fruit. Cinnamon diluted in cane juice is then added to the seeds at 5mL per kg of coffee. The seeds are then dried to a 10-12% moisture content on open patios for 10-20 days, depending on the weather. They are then stabilized in a cool, dry environment for 10 days to reduce the volatility of certain aromatic compounds and improve the uniformity of the flavor profile. Throughout the process, rigorous quality controls must be carried out to evaluate the levels of acidity, sweetness, body, and other sensory parameters of the coffee. After all of these processing steps are carefully carried out (not to even mention intentional growing practices) the coffee is bagged, loaded on a container, and shipped to us for our part in the process!
We hope we have represented Huver's coffee well through our roasting and that every bit of intentionality comes through in the final cup!
Production of this coffee starts with intentional coffee cherry selection - only the ripest cherries will produce a flawless cup profile at the end. From there, cherries are fermented fully intact for 20 hours in carefully maintained temperature and oxygen ranges. This is the first step that aids in the development of complex flavor characteristics as the sugars and organic compounds in the fruit are digested by natural enzymes and microorganisms. After fermentation, the cherries are depulped to separate the coffee seeds from their fruit. Cinnamon diluted in cane juice is then added to the seeds at 5mL per kg of coffee. The seeds are then dried to a 10-12% moisture content on open patios for 10-20 days, depending on the weather. They are then stabilized in a cool, dry environment for 10 days to reduce the volatility of certain aromatic compounds and improve the uniformity of the flavor profile. Throughout the process, rigorous quality controls must be carried out to evaluate the levels of acidity, sweetness, body, and other sensory parameters of the coffee. After all of these processing steps are carefully carried out (not to even mention intentional growing practices) the coffee is bagged, loaded on a container, and shipped to us for our part in the process!
We hope we have represented Huver's coffee well through our roasting and that every bit of intentionality comes through in the final cup!
