APONTE

Huver Castillo runs El Paseo farm, where he grows the prized Geisha variety at high altitude (1680-1800 m.a.s.l.).

After the 2015 coffee price crisis, Huver experimented with fermentation techniques to improve quality. By 2019, he perfected a washed long fermentation process (36 hours with constant stirring) that produces consistently excellent coffee.

Now he's selling his specialty Geisha to clients in the U.S., China, and expanding to new markets—proof that innovation and dedication pay off.