EL PASEO

Huver Castillo is a second-generation coffee grower, managing the El Paseo farm, which spans 17 hectares. His family has been involved in coffee cultivation for over 45 years, and he has continued this legacy with a focus on innovation and quality.

In 2015, Huver began experimenting with new fermentation models to enhance coffee quality. By 2019, he successfully standardized his processes, producing consistently high-quality coffees that reached markets in the United States and China.

This Geisha coffee undergoes a washed long fermentation process —36 hours in mucilage with constant stirring, followed by four washes with clean water and 15 days of sun drying.