ROCKET FLOWER – HUVER CASTILLO

Description

ORIGIN: COLOMBIA

REGION: NARIÑO

PROCESS: WASHED

ALTITUDE: 1800 MASL

VARIETY: CATURRA

HISTORY

Huver is a third-generation coffee grower, but his close
relationship with coffee is recent. Until a few years ago
(before 2015), he was a math teacher at a school in Nariño.

The farm El Paseo is located near Buesaco, on the Suma Paz
trail. This family farm is where Huver has had the
opportunity to work alongside his father.

El Paseo has been in the family for over 20 years and is one of
three farms they own. It is a beautiful farm with an altitude
range of 1750 meters to 1950 meters, featuring several
native shade trees and situated on the slopes overlooking
the valley of Buesaco.

THE PROCESS

The process of the Rocket Flower coffee from El Paseo farm
in Nariño begins with the careful selection of ripe Caturra
cherries, ensuring exceptional quality.

The cherries undergo a 36-hour pre-fermentation in cherry,
followed by a floating and disinfection process using sea
salt at 2% of the total water in the hopper. The beans are
then subjected to anaerobic fermentation in stainless steel
tanks with regulated relief valves. After moving to a second
hopper and being pulped, leachates are collected and 200
liters are used per fermentation tank with the additions of
enzymes to promote an specific floral profile.

Each tank, holding up to 2,800 kilos of coffee, ferments the
coffee for 6 days, developing a complex flavor profile. The
beans are then mechanically dried in a silo for 2-3 days at
temperatures below 38 degrees, ensuring ideal moisture
levels. A 15-day stabilization period follows, guaranteeing
the consistency and quality of the coffee. This meticulous
process results in a flavor profile rich with notes of
lemongrass, citric acid, citrus, cocoa, coffee blossom, floral,
orange, and sweet aromatics, making Rocket Flower coffee
a standout selection.