Colombia Huver Castillo Rocket Flower
Summary
A washed Caturra from Huver Castillo's El Paseo farm in El Paseo, Buesaco, Nariño, Colombia, grown at 1800 MASL. Ripe cherries undergo a 36-hour pre-fermentation, a sea salt solution float and disinfection, then anaerobic fermentation in stainless steel tanks with regulated relief valves, followed by pulping and a six-day fermentation with added leachates and selected enzymes. The coffee is mechanically dried in a silo below 38°C for two to three days and stabilised for 15 days. Highly aromatic with coffee blossom, lemongrass, citrus, orange, cocoa and lingering sweetness.
Espresso
- Coffee in
- 20 g
- Coffee out
- 45 g
- Time
- 30 s
- Temperature
- 93.5°C
Pressure: 9 bar; Basket: 22 g VST
Origami
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:30
- Temperature
- 91°C
Grind: EK43 - 14
Number of pours: 4
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- El Paseo, Buesaco, Nariño
- Producer
- Huver Castillo
- Altitude
- 1800 m.a.s.l
- Variety
- Caturra
- Notes
- Cocoa, Brown Sugar, Floral, Citrus
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The roaster
Melbourne's Zest has been roasting specialty coffee since 2009, earning the title of Australia's Favourite Coffee Roaster in 2025. Progressive and flavour-obse…
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