Black & White Coffee Roasters

Huver Castillo - Blackberry Washed

Huver Castillo's Blackberry Washed is a carefully composed co-ferment blending two lots from his farms in Cauca and Nariño, Colombia (1,750–1,900 m). The Blackberry Honey lot (Caturra) ferments 72 hours with blackberry juice and wine yeast; the Chamomile lot (Pink Bourbon) undergoes temperature-controlled anaerobic fermentation with chamomile concentrate, followed by a second 24-hour ferment with the Blackberry mucilage. Both are gently washed and dried on African beds for 10–12 days. The result is unusually restrained for a co-ferment—sweet and lightly fruited with a tea-like body, blueberry and panela notes, and hints of hibiscus tea and almond pastry. This coffee rewards producers willing to experiment and innovate.