Colombia Nariño - Huver Castillo Advanced Process Gesha

Bergamot, pineapple, black tea, lemonade, apple jacks

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615486-1

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

This Gesha lot is produced through an advanced fermentation process by Huver Castillo, a third-generation coffee grower in Buesaco, Nariño. Huver harvests his own ripe Gesha cherries grown on his farm, La Golondrina, as well as those from producers in nearby Aponte. The cherries undergo a 20-hour pre-fermentation in a controlled environment, allowing natural enzymes and microorganisms to break down sugars and organic compounds before pulping. Following pulping, the coffee is fermented anaerobically for 210 hours in sealed containers. During this stage, Huver introduces a carefully measured blend of mosto, molasses, and beer hops, which enhances floral aromatics and fruit complexity. After fermentation, the coffee is dried in thin layers on patios for 10 to 20 days, then rested for 10 days to stabilize and refine the cup profile.

Country of Origin	Colombia
Region	Buesaco, Nariño
Producer Type	Small Holder Farmers
Farm Name	La Golondrina
Processing	Anaerobic Washed
Processing Description	210hr fermentation with additives, sun-dried on patios
Growing Altitude	1800m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Gesha

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.