El Paseo

El Paseo is our newest coffee in the Exceptional category.

Produced by Huver Castillo in Nariño, Colombia, this Caturra lot begins with the careful selection of fully ripe cherries. The coffee undergoes a 36-hour pre-fermentation in cherry, followed by floating and disinfection using a sea salt solution (2%). It is then transferred to stainless steel tanks for controlled anaerobic fermentation, where the coffee ferments for six days. During this stage, collected leachates and specific enzymes are added to promote a distinctive floral profile.

After fermentation, the coffee is mechanically dried at temperatures below 38°C for 2–3 days and then stabilized for 15 days to ensure consistency and quality.

The result is a vibrant and expressive cup with notes of violet, lychee, and dragon fruit, with a smooth mouthfeel.