Black & White - Huver Castillo
COF-BL-0056Produced by Huver Castillo in Buesaco, Nariño, Colombia, this Oxidized Pink Bourbon undergoes a unique processing method. After harvesting at peak ripeness, cherries are oxidized for 48 hours to enhance fruit flavors. The coffee is then de-pulped, and a portion of the mucilage is combined with molasses and lactic acid bacteria to create a fermentation starter. This is followed by a 48-hour aerobic fermentation with stirring and lixiviates addition, and a subsequent 48-hour anaerobic lactic fermentation with fresh LAB inoculum. The beans are then washed and dried to a moisture content of 10-12%. This meticulous process results in a cup with lively notes of honeycrisp apple and guava, balanced sweetness reminiscent of turbinado sugar, and a candied lemon acidity











A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco



