The process for Rocket Flower coffee from the 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, followed by a process using sea salt. The beans are then subjected to anaerobic fermentation in stainless steel tanks. After being pulped, enzymes are added to promote a specific floral profile. The coffee is then fermented for six days. further developing a complex flavor profile. The beans are then dried in a silo for two to three days to ensure ideal moisture levels. This meticulous process results in bright acidity, a juicy body, with blackberry, honey and floral tasting notes, and a soft finish, making Rocket Flower coffee a standout selection.
The farmer, Huver Castillo, is a third-generation coffee grower, but his close relationship with coffee is somewhat recent; he was a math teacher in Nariño until 2015. The El Paseo farm 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 the family owns. It is a beautiful farm with an altitude range of 1750 to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.
Region: Buesaco, Nariño, Colombia
Producer/Farm: Huver, El Paseo Farm
Altitude: 1800m
Process: washed
Varietal: Caturra
Importer: Forest Collective
Bright acidity; juicy body, blackberry, honey & floral tasting notes; soft finish
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