El Paseo

El Paseo is our newest coffee in the Exceptional category.

Produced by Huver Castillo in Nariño, Colombia, this Caturra lot begins with the careful selection of fully ripe cherries. The coffee undergoes a 36-hour pre-fermentation in cherry, followed by floating and disinfection using a sea salt solution (2%). It is then transferred to stainless steel tanks for controlled anaerobic fermentation, where the coffee ferments for six days. During this stage, collected leachates and specific enzymes are added to promote a distinctive floral profile.

After fermentation, the coffee is mechanically dried at temperatures below 38°C for 2–3 days and then stabilized for 15 days to ensure consistency and quality.

The result is a vibrant and expressive cup with notes of violet, lychee, and dragon fruit, with a smooth mouthfeel.

Produced by Huver Castillo in the Nariño region of Colombia, this El Paseo lot showcases the distinct potential of the Caturra varietal when subjected to specialized post-harvest techniques. As a Dayglow offering, the coffee undergoes an anaerobic processing method, a technique often utilized to intensify the inherent sugars and acidity of the cherry. While traditional washed coffees are celebrated for their clean, crisp profiles, anaerobic fermentation can introduce complex, unconventional aromatics and a heightened sense of sweetness.

In the cup, this specific selection presents notes of violet, lychee, and dragon fruit. These vibrant, tropical characteristics are common markers for producers experimenting with controlled oxygen-free environments. To better understand how these specific descriptors align with broader sensory categories, one might consult the flavor wheel. This coffee serves as a compelling example of how regional terroir and modern processing innovations continue to redefine the expectations for Colombian specialty coffee.