
Manhattan
El Paseo
OriginColombia
ProcessAnaerobic, Washed
Summary
El Paseo is a coffee from the farm El Paseo in Nariño, Colombia, produced by Huver Castillo. It is a Caturra variety grown at 1800 masl. The processing involves a 36-hour pre-fermentation in cherry, floating and disinfection with a 2% sea salt solution, followed by six days of controlled anaerobic fermentation in stainless steel tanks with added leachates and enzymes. The coffee is mechanically dried below 38°C for 2-3 days and stabilized for 15 days. The cup profile features blood orange, panela, and lemongrass with a round and balanced mouthfeel.
LLM-generated content – may contain errors.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerHuver Castillo
Altitude1800 m.a.s.l
VarietyCaturra
NotesPanela, Blood Orange, Lemongrass
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