One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply) Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free) MEET THE PRODUCER | Like many of the producers featured on our menu, Huver Castillo comes from a long line of coffee growers in Colombia—but that wasn't exactly part of the plan. For all of his adult life until 2015, Huver worked as a math teacher in his hometown in Nariño. But in 2014, when global coffee prices plummeted, he made the decision to return to his coffee-growing roots, putting his family's farm—and livelihood—at great risk. After years of trial and error, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Today, Huver works alongside his father on the farm that's been in his family for over 20 years, and he couldn't be prouder of their resilience and achievement. TRUST THE PROCESS | After being handpicked at peak ripeness and delivered to the processing facility, whole cherries are packed into temperature-controlled vessels alongside brewer’s yeast musto. Once the musto is fully developed, the coffee cherries are de-pulped without water and placed in sealed stainless steel tanks for an additional 72 hours of anaerobic fermentation. Because the mucilage was not washed after de-pulping, it transforms during this second round of fermentation, enhancing sweetness and complexity in the resulting flavor profile. Finally, the lot is spread out on African raised beds in a temperature-controlled room for drying: it is first slow-dried at a low temperature for the first seven days (no more than 35 degrees Celsius), and then allowed to dry at a more progressive rate until optimal moisture content (12%) is achieved. TAKE A SIP | Floral and aromatic, like white flowers and bergamot, this coffee boasts many beloved Gesha variety characteristics. Stone fruit, like peach, is prevalent in the cup. It sips like black tea and offers a long, floral finish. All of that nuanced fermentation didn’t change the character of this coffee; it actually served to amplify its inherent qualities! The result is a cup that is vibrant and lovely and unapologetically Gesha – we couldn’t love it more. Origin | Buesaco, Nariño, Colombia Producer | Huver Castillo Farm | El Paseo Process | Advanced Anaerobic Variety | Gesha Elevation | 1800 MASL

One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply) Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free) MEET THE PRODUCER | Like many of the producers featured on our menu, Huver Castillo comes from a long line of coffee growers in Colombia—but that wasn't exactly part of the plan. For all of his adult life until 2015, Huver worked as a math teacher in his hometown in Nariño. But in 2014, when global coffee prices plummeted, he made the decision to return to his coffee-growing roots, putting his family's farm—and livelihood—at great risk. After years of trial and error, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Today, Huver works alongside his father on the farm that's been in his family for over 20 years, and he couldn't be prouder of their resilience and achievement. TRUST THE PROCESS | After being handpicked at peak ripeness and delivered to the processing facility, whole cherries are packed into temperature-controlled vessels alongside brewer’s yeast musto. Once the musto is fully developed, the coffee cherries are de-pulped without water and placed in sealed stainless steel tanks for an additional 72 hours of anaerobic fermentation. Because the mucilage was not washed after de-pulping, it transforms during this second round of fermentation, enhancing sweetness and complexity in the resulting flavor profile. Finally, the lot is spread out on African raised beds in a temperature-controlled room for drying: it is first slow-dried at a low temperature for the first seven days (no more than 35 degrees Celsius), and then allowed to dry at a more progressive rate until optimal moisture content (12%) is achieved. TAKE A SIP | Floral and aromatic, like white flowers and bergamot, this coffee boasts many beloved Gesha variety characteristics. Stone fruit, like peach, is prevalent in the cup. It sips like black tea and offers a long, floral finish. All of that nuanced fermentation didn’t change the character of this coffee; it actually served to amplify its inherent qualities! The result is a cup that is vibrant and lovely and unapologetically Gesha – we couldn’t love it more. Origin | Buesaco, Nariño, Colombia Producer | Huver Castillo Farm | El Paseo Process | Advanced Anaerobic Variety | Gesha Elevation | 1800 MASL