Rocket Flower is an experimental washed Caturra from El Paseo farm in Buesaco, Nariño, Colombia. Produced by third-generation farmer Huver Castillo, this coffee combines traditional cultivation with advanced fermentation techniques. Through multi-stage anaerobic fermentation and floral-focused processing, it delivers an espresso with vibrant acidity, floral aromatics, and remarkable sweetness.
Roasting Date: 2026-06-02
Variety:
Caturra 
Origin: Colombia
Process: Washed Anaerobic
Cupping Score By Q-Grader: 87,5
Crop Year: 2026
Huver Castillo is a third-generation coffee producer from Nariño, Colombia. Until 2015, he worked as a mathematics teacher before dedicating himself fully to specialty coffee. At El Paseo farm, located on the slopes of Buesaco between 1,750 and 1,950 masl, his family has cultivated coffee for more than 20 years among native shade trees and volcanic soils. Rocket Flower’s processing is entirely focused on enhancing floral and citrus expression. The cherries undergo 36 hours of pre-fermentation, floating, and sea salt disinfection before being transferred into stainless steel anaerobic tanks. Specific enzymes and collected leachates are then introduced to amplify floral aromatics. The six-day fermentation and careful mechanical drying create a cup with clarity, vibrant acidity, and expressive aromatics. We selected this coffee because it represents the evolution of modern Colombian processing while maintaining balance and elegance. Rocket Flower combines precision fermentation, terroir, and creativity, resulting in an espresso full of freshness, florals, and vibrant energy.
18.5 g → 37 g → 25–30 sec → 93°C This recipe highlights vibrant citrus acidity, floral aromatics, and coconut-orange sweetness, creating an espresso
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Selective harvesting of ripe cherries at El Paseo farm in Nariño.
36-hour pre-fermentation and six-day anaerobic fermentation with enzymes for floral expression.
Careful 2–3 day mechanical drying below 38°C followed by 15 days stabilization.
Coffee is stabilized and prepared for export with moisture and quality control.
Roasted for espresso to highlight floral complexity, citrus clarity, and sweetness.
