Huver Castillo - Anaerobic Honey Gesha

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 and deprived of oxygen for 48 hours. During this time, brewer’s yeast musto is added to the fermentation environment. Next, the coffee cherries are de-pulped without water and placed in dry containers for an additional 24 hours of fermentation. Because the mucilage was not washed after de-pulping, it transforms during this second round, 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 | Everything about this coffee screams Gesha!—except the price point. With vibrant florals, like jasmine, and fresh citrus, like yuzu, this coffee just drinks special. It has loads of sweetness, like a jar of wildflower honey. An herbaceous note reminiscent of hops is both surprising and delightful, and it’s one of the many reasons this stunning coffee stands out on the cupping table. 

Origin | Buesaco, Nariño, Colombia

Producer | Huver Castillo

Farm | El Paseo

Process | Yeast Inoculated Anaerobic Honey

Variety | Gesha

Elevation | 1800 MASL

Produced by Huver Castillo in the Buesaco region of Nariño, this Colombian offering showcases the intersection of meticulous processing and high-quality genetics. The coffee is a Gesha varietal, a plant type widely celebrated in the specialty industry for its distinct floral aromatics and tea-like clarity. By utilizing a yeast-inoculated anaerobic honey process, the producer has influenced the final cup profile, which features notes of jasmine, yuzu, wildflower honey, and hops.

Understanding the impact of processing methods is essential when evaluating such complex lots, as controlled fermentation can significantly alter the acidity and sweetness of the bean. Sourced by Black & White Coffee Roasters, this selection highlights the unique terroir of Colombia · Buesaco, Nariño. For those looking to better articulate these specific sensory experiences, referencing a flavor wheel can provide a helpful framework for identifying the nuanced characteristics present in this anaerobic honey-processed Gesha.