Ximeng - Black Sheep

MEET THE PRODUCER

For most of his adult life, Huver Castillo was a math teacher in Nariño. But when coffee prices crashed in 2014, he returned to his family’s farm, risking its future to pursue specialty production. By 2018, Huver and his father were exporting their first specialty lots - a turning point that secured the farm’s place in the market. Today, with over 20 years of family history in coffee, Huver leads with resilience and a sharp eye for quality.

TRUST THE PROCESS

This lot follows a carefully controlled yeast-inoculated anaerobic honey protocol:

• Whole cherries undergo 48h anaerobic fermentation with brewer’s yeast in temperature-controlled tanks.

• Cherries are then de-pulped without water and fermented dry for 24h.

• Mucilage is left intact, enhancing sweetness and complexity.

• Slow-dried on African raised beds in a controlled room: <35°C for 7 days, then progressively dried to 12% moisture.

TAKE A SIP

A stunner. Jasmine florals, yuzu citrus, and wildflower honey sweetness. A subtle hop-like note adds intrigue. Complex yet balanced, and unmistakably Gesha - but at a more accessible price point.

THE SPECS

• Origin: Buesaco, Nariño, Colombia

• Producer: Huver Castillo

• Farm: El Paseo

• Variety: Gesha

• Elevation: 1,800 masl

• Process: Yeast-Inoculated Anaerobic Honey

Tasting Notes: Jasmine, Yuzu, Hops, Wildflower Honey

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.