Get to know this coffee in detail
El Paseo is a family-run farm near Buesaco, in Nariño, Colombia, where third-generation coffee producer Huver Castillo works alongside his father.
Although he grew up surrounded by coffee, Huver worked as a maths teacher until 2015, when he decided to become more closely involved in his family’s coffee-growing tradition.
The farm has been in the family for over 20 years and sits at an altitude of 1,750–1,950 metres, surrounded by native trees that provide natural shade.
For this Caturra, carefully selected cherries undergo 36 hours of fermentation, followed by a six-day anaerobic fermentation in stainless steel tanks, using coffee must and enzymes to enhance its floral character.
The result is a coffee distinguished by notes of orange blossom, jasmine and lychee.
Meet the producer
El Paseo Anaerobic
From the maths classroom to a farm in Nariño
Some people come to coffee as children and others arrive later, by an unexpected route. Huver Castillo is a bit of both: a third-generation coffee grower whose relationship with coffee is a recent one. Until a few years ago, he taught maths at a school in Nariño.
From the classroom to the farm
El Paseo farm is near Buesaco, in Nariño. It is one of three farms the family owns, and it is where Huver has been able to work alongside his father. That it has been in the family for more than twenty years is no small detail: coffee was already part of his world, even if his day-to-day life was elsewhere.
Going from the blackboard to the coffee trees is no small change. But coffee has its own logic too: measured steps, timings that are counted, variables that are controlled. Perhaps that is why his way of working feels so precise.
A farm facing the valley
El Paseo’s plots stretch between 1,750 and 1,950 metres above sea level, on slopes that look out over the Buesaco valley, among several native shade trees. This lot is Caturra and begins, like every good coffee, with a careful selection of ripe cherries. We like to picture it this way: green slopes, the shade of native trees and the valley beyond.
A process designed to bloom
The process is what gives this lot its name. In an anaerobic fermentation, the coffee ferments in a closed environment with very little oxygen, which allows each variable to be controlled more closely and the profile of the cup to be steered. The cherries first spend 36 hours in pre-fermentation, and are then floated and disinfected with sea salt. Next comes the most distinctive part: a six-day anaerobic fermentation in stainless steel tanks with regulated relief valves, using must along with enzymes chosen to encourage a floral profile.
Once fermentation is over, the coffee is mechanically dried in a silo for two to three days and rested for fifteen more to stabilise. It is not a process to improvise: every stage is designed to take the cup exactly where it is meant to go.
The result moves between orange blossom, jasmine and lychee: the orange blossom and jasmine bring the floral side, and the lychee a fruity, sweet touch. A very floral, aromatic cup, the kind that makes you smell before you sip.
How to enjoy it
We recommend brewing it with filter methods, to appreciate its floral notes without hurry, though it also works as a speciality espresso for those who want to discover how a coffee like this behaves in a smaller cup.
For us, this lot brings together two things we like very much: a personal story and a process with a clear intention.
A coffee to remind us that it is never too late to find your own path, and that sometimes the best coffee turns up far from where you expected it.
Special Process Coffees Filter
The following recipe is a guide designed for brewing coffee at home. Results may vary depending on your equipment, settings, and all the variables that influence extraction.
With each coffee we roast, our team conducts tests to find a recipe that highlights all the coffee's qualities. The one you'll see below includes all the necessary information to reproduce it. Even so, we always recommend trying and experimenting to discover what you like best: use it as a guide and adapt it to your liking.
Remember: the journey is more important than the destination.
To consider: Water is the most important factor for achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; another option is a mixture of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to be able to identify how it influences the flavor.
It's common to start by adjusting the coffee-to-water ratio. Once you get a cup with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.
Most pour-over coffee recipes use a ratio between 1:15 and 1:17, with a brew time of between 2:30 and 4:30 minutes.
Kalita / Origami / Orea
We have chosen this method to share our recipes because it is very versatile and easy to adapt to other pour-over systems. The flat bottom and wavy folds of Kalita filters create a wide surface that prevents significant flow blockages caused by the migration of fine particles or clogging.
Kalita/Origami/Orea
Recipe:
- Ratio: 1:17
- Coffee: 20g
- Water: 340g
- Total time: 3:20-3:50min
- Temperature: 94ºC
Variables:
- Resting time: Minimum 8 days after roasting, but best expressed after 12-20 days.
- Water: 100% Bezoya
- Filter: Kalita 185
Equipment:
Kalita/Origami/Orea, Kalita filter, Scale, timer, grinder, cup/decanter, and gooseneck kettle.
Method:
- Place the Orea in a cup/decanter and insert the filter. Pour hot water to eliminate the paper taste and preheat the equipment.
- Grind the coffee to your recommended level.
- Discard the water and place the Orea on the scale. Add the coffee, distributing it evenly. Tare the scale and start the timer.
- Pour 60g of water in circular motions and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, allow more time.
- Slowly pour water until you reach approximately 200-250g, and swirl the Orea once to level the coffee bed and ensure it is fully saturated with water. Never fill to the brim; leave at least a 2 cm space from the top to limit water bypass through the coffee bed, which reduces extraction.
- Continue pouring water slowly as before until you have added the required amount of water.
- Swirl one last time and let the water drain.
- We are aiming for a total time according to the recipe. Adjust the grind size if necessary next time.
Espresso
Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/brewing time of your coffee, to the temperature/pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs and equipment.
Recipe:
- Ratio: 1:2.1
- Dry: 18gr
- In cup: 38gr
- Time: 30-36s
Variables:
- Resting time: minimum 2 weeks
- Temperature: 94ºC
- Pressure: 6 bars
- Pre-infusion: No
- GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machinery and equipment used for this recipe:
- Espresso machine: La Marzocco PB 2GR
- Grinder: Mahlkonig
- Scoop: 22gr VST (without slot)
- Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)
Cold brew
[ Watch the recipe video ]
When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.
Recipe and equipment:
Preparation:
- Grind the coffee to a medium/coarse grind
- Place the coffee directly into the filter of the pitcher or bottle
- Pour the pre-weighed water into the pitcher or bottle
- Stir gently to saturate all the coffee
- Cover the container
- Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
- After this steeping time, remove the filter with the coffee, and it's ready.
BONUS:
Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.
Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.
Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.
Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.
Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).
