Castillo de Uwe

A washed, double-fermented Castillo produced by Huver Castillo in El Paseo Nariño at 1680 m altitude.

The process begins with cleaning and washing the cherries. Then fermentation takes place for 12 hours in the cherry. Then the pulp is removed from the beans and fermented a second time with bacteria and yeast from the coffee cherries for another 12 days in a tank.

The process is steadily controlled and various values such as temperature, PH value and dissolved solids are monitored. After the fermentation is complete, the coffee is washed and taken to the drying silos. A drying with a maximum of 45 °C then takes place there.

About Huver Castillo:

Huver is a young coffee producer. At the age of 36, he developed new fermentation processes to improve the quality of the coffee. Huver is the second generation of coffee farmers. His father, Isidro Castillo, has had the farm La Golondria for 45 years.

Due to low coffee prices in 2015, Huver decided to join the company and produce only specialty coffee in order to achieve higher prices and continue to produce coffee. Huver is fascinated by fermentation and how it affects the quality of the coffee. For four years he studied the fermentation of various products: wine, beer, cheese, etc.

In 2019, he established his own fermentation protocol for the farm. This is very successful and he has been able to market his coffee at higher prices ever since.

Huver is called Uwe in German.

Coffee information

Weight: 200 g
degree of grinding: Whole bean
kind: 100% Arabica
variety: Castle

Farm: The Walk
Region: Nariño
Anbauhöhe: 1680-1800 m height
Land: Colombia

Flavor notes: Pineapple, Vanilla, Kokosnuss
Body: Medium-silky
SCA Cup Score: 86,5

processing: Washed Double Fermentation
Fermentation in the cherry: 12h
Yeast and bacteria fermentation in tank : 288h (12T)
Postprocessing: Washed
Drying:Silos at a maximum of 45 °C

Roasting:Filter or espresso