About the Farmer:

Huver, a third-generation coffee producer only recently started growing himself. Prior to 2015, Huver was a math teacher in Nariño. El Paseo is located near Buesaco, on the Suma Paz trail and where Huver got the opportunity to work alongside his father. For over 20 years, El Paseo has been in Huver's family. With an altitude range of 1750 to 1950 meters, the farm features native shade trees and overlooks the Valley of Buesaco.

About the Coffee:

This variety of Caturra undergoes a carefully detailed multi stepped anaerobic semi-washed process. The process begins with 60 hours of natural (as all coffee is somewhat fermented) aerobic fermentation in a concrete tank. It is here where the coffee cherries are floated and sorted, removing any that do not meet quality standards. Afterwards, the coffee is depulped and transferred to special anaerobic steel tanks where the pH is monitored daily to ensure optimal fermentation conditions. Once the coffee nears a pH of 4.5 Huver adds a lactic acid bacteria mix, made From coked sugarcane and passionfruit, a mixture Huver has worked over 4-years to perfect. After fermentation, the coffee is set out to dry in the sun for an average of 20 days. It is then stored for an additional 20 days before milling to ensure quality and consistency.