Third-generation Colombian coffee grower Huver Castillo only began his own farming journey in 2015, before which he was a maths teacher. He took the reins of family farm El Paseo in Nariño and started producing some really exciting experimental lots.

Carefully selected ripe cherries underwent a 36 hour pre-fermentation before floating and disinfection in a sea salt solution. Another fermentation process takes place anaerobically in stainless steel tanks before pulping, with the leachates (mash released during pulping) added to the coffee during a 6 day secondary fermentation alongside tailored enzymes that help to promote that bold floral flavour profile.

Importers Forest Coffee have nicknamed this one Rocket Flower, and it’s easy to see why- exceptionally bright and complex, with notes of apple blossom and yellow starburst. Crankhouse have taken real care with the roasting here, opting for a specific filter roast and recommending a resting time of at least 3 weeks post roast date to get the best from these unique coffee beans.