COLOMBIA EL PASEOSINGLE ORIGIN
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- Tasting Notes
- Harvest Notes
- Farm Notes
Roast Level: Light
Aroma: Fruit candies
Flavor: Strawberry, pineapple and granola
Farm: El Paseo
Altitude: 1900 m
Harvest: April - August
Production Method: Anaerobic Washed
Colombia is no stranger to producing fantastic coffees but this one from Huber Castillo’s El Paseo farm in the Narino region is unlike anything you’ve (probably) tasted. Huber - a second generation coffee farmer with a background in agronomic engineering – is one of the pioneers of a new anaerobic processing method that ferments coffee without oxygen. While a typical Natural or Washed process coffee uses oxygen-friendly open tanks during fermentation, anaerobically processed coffees utilize sealed oxygen-free tanks outfitted with a one-way valve that allows carbon dioxide and other gasses to escape.
Keeping the coffee cherry fully enclosed and oxygen-free, Huber's anaerobic process changes the speed of fermentation through a custom heat exchange system within the tanks as well as temperature controlled drying racks. The result of much experimentation, these techniques create the incredibly vivid and unexpected flavor tones found here and help secure El Paseo’s place in Colombia’s rich history of coffee innovation and excellence.