Huver Castillo

A Castillo grown in the highlands of Nariño, Colombia, from handpicked ripe cherries. It goes through a 20-hour pre-fermentation in cherry followed by 210 hours of sealed anaerobic fermentation, during which beer hops and sugarcane juice are added to amplify floral intensity and fruit complexity. It's an intensely processed, experimental cup. Roasted light for filter and espresso by Manhattan Coffee Roasters in the Netherlands.