Space Flower, Colombia, Dark Arts Coffee

A washed Caturra lot from Huver Castillo, a former math teacher turned third generation grower on his family's shade grown farm El Paseo, perched between 1,750 and 1,950 metres in Buesaco, Nariño, Colombia. The coffee undergoes an intricate experimental process: 36 hour cherry pre-fermentation, a sea salt floating bath, six days of anaerobic fermentation in stainless steel tanks with collected leachates and profile-enhancing enzymes, gentle mechanical drying below 38°C, and a 15 day stabilisation period. The result sits in parma violet, green tea and gummy bear territory.