Rocket Flower - Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Huver Castillo
Huver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.
5 Days of Fermentation
The process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. This meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection.
About this coffee
Cupping score: 87.50
Farm: El Paseo
Producer: Huver Castillo
Region: Nariño
Altitude: 1800 masl
Variety: Caturra
Processing: Experimental Washed
About the Variety
Caturra is a natural dwarf mutation of the high-quality Bourbon Arabica variety, widely grown across Central and South America for its relatively high yield, compact size (making it easier to harvest), and desirable cup profile of bright citrus acidity, sweetness, and a clean, medium body.
Washed process
The Washed Coffee Process (or Wet Process) is a method where the fruit pulp is removed from the coffee bean immediately after harvest—usually through pulping, fermentation, and washing with water—before the bean is dried, which results in a cleaner, brighter, and more acidic flavor profile.
