About This Coffee
Another stunning coffee from our friends at Know Where Coffee, this coffee comes to us from Producer Huver Castillo. Like many producers we’re proud to feature, Huver Castillo comes from a long line of coffee growers in Colombia—but coffee wasn’t always part of his plan. For much of his adult life, Huver worked as a math teacher in his hometown of Nariño. That changed in 2015, when the global drop in coffee prices the year before put his family’s farm—and their livelihood—at serious risk.
Determined to help, Huver returned to his roots and poured himself into the farm with fresh eyes. After years of experimentation and refining their approach, the Castillo family exported their first lots of specialty coffee in 2018. The move from commodity to specialty, paired with a deep focus on quality and processing innovation, has kept the farm thriving. Today, Huver works side by side with his father on the land that’s been in their family for over two decades—a place he’s come to see not just as a farm, but as a symbol of resilience, renewal, and pride.
To bring out the delicate elegance of Floral Caturra, each cherry is hand-picked at peak ripeness, a step not to overlook—only the deepest red fruits are selected by Huver Castillo and his team. Once harvested, the cherries are pulped to remove the skin and some pulp, then fermented in tanks for 12–24 hours, depending on the climate. This crucial step breaks down sugars and loosens the mucilage that surrounds the beans.
After fermentation, the coffee is washed clean and laid out to dry on patios or raised beds for 7–14 days, carefully turned to ensure even drying. Once the beans reach an ideal moisture level of 10–12%, they’re rested in a cool, dry environment for several weeks—allowing the vibrant notes of white peach, mandarin orange, honeysuckle, and yuzu to truly shine in the cup.
This coffee is truly one of the most elegant and floral coffees we've ever featured on our menu. With this in mind, we've tailored our roast approach to this coffee to highlight these features in the coffee by using high heat throughout to guide it into first crack, but slowing down right before so we can control the development time without causing any baked notes in the coffee. We're super happy with the way this coffee came out and we're excited for you to delight in all its glory!
