anaerobic castillos finca el Paseo
€12,00 – €31,00
Huver is a young coffee producer. With 36 years old he has been able to develop new
fermentation processes to increase quality coffee consistency.
Huver is the second generation of coffee growers. His father, Isidro Castillo, has had the farm
La Golondria for 45 years. Due to the low prices of coffee in 2015, Huver decided to join the
company and to produce only specialty coffees, looking for higher prices and to be able to keep
producing coffee.
Huver is very curious about fermentation and the impact in the cup quality. For four years, he
studied fermentation in different products: wine, beer, cheeses, etc. In 2019, he was able to
establish his own fermentation protocol for the farm. Since then, he has been able to be very
consistent and to commercialize his coffee at higher prices.
Huver is looking forward to establish a long relationship with a client abroad that values his
coffee and that is willing to work in different projects in the farm.
Country: ColombiaPlace Buesaco
and in including bacteria and yeast taken from coffee cherries. Leaving in tanks for 12
days in fermentation. The variables such as temperature, PH, dissolved solids are
controlled during the process. After the process of fermentation has finished, the
coffee is washed and sent to the drying silos.
Dried in silos at temperatures lower than 45 celsius.
| Gewicht | 250 gram, 500 gram, 1 KG |
|---|---|
| Maling | Hele bonen, Gemalen french press, Gemalen filter, Gemalen aeropress, Gemalen espresso, Gemalen Ibrik |
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