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MEET THE PRODUCER | Like many of the producers featured on our menu, Huver Castillo comes from a long line of coffee growers in Colombia—but that wasn't exactly part of the plan. For all of his adult life until 2015, Huver worked as a math teacher in Nariño. But in 2014, when global coffee prices plummeted, he made the decision to return to his coffee-growing roots, putting his family's farm—and livelihood—at great risk.

After years of trial and error, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Andrés Martínez, a biochemical engineer and fellow coffee producer, has come alongside Huver to assist in both processing experiments and business management. Together, they have transformed Huver’s big risk into a remarkable triumph.

TRUST THE PROCESS | This coffee is a blend of two co-fermented lots: Blackberry Honey (70%) and Chamomile (30%).

Blackberry Honey (Caturra) | After being picked at peak ripeness at El Sendero, in Cauca, the coffee cherries are pulped and the mucilage is left intact. They then undergo a 72-hr period of anaerobic fermentation alongside fresh Castilla blackberry juice and wine yeast. The coffee is then gently washed before being spread out on African beds to dry for 10-12 days, until optimal moisture content is achieved.

Chamomile (Pink Bourbon) | After being picked at peak ripeness at El Paseo, in Nariño, whole coffee cherries undergo a 72-hr period of temperature-controlled anaerobic fermentation, during which time a cooled chamomile concentrate is added to the fermentation environment. After this, the coffee is pulped and undergoes a second round of fermentation, this time for 24 hours, with the addition of the previously fermented mucilage. Finally, the coffee is gently washed before being spread out on African beds to dry for 10-12 days, until optimal moisture content is achieved.

TAKE A SIP | As far as co-ferments go, this duo is pretty chill. In fact, an unknowing recipient may not even identify this coffee as a co-ferment at first sip! It’s super sweet and lightly fruited, like blueberries tossed in panela sugar. Tea-like in texture and confectionary in taste, it reminds us a bit of a tea party – complete with hibiscus tea and almond croissants.

Origin | Nariño, Colombia | Cauca, Colombia

Producer | Huver Castillo & Andrés Martínez

Farm | El Paseo | El Sendero

Process | Co-ferment

Variety | Caturra | Pink Bourbon

Elevation | 1750-1900 MASL