El Paseo is an exceptional coffee from Colombia, produced on a farm that has belonged to the Castillo family for over 20 years. Thanks to its precise processing, the coffee impresses with an exceptionally clean, sweet taste and an elegant, almost perfumed aroma. A true specialty coffee, created for those moments when time seems to stand still.
The El Paseo farm is one of three coffee farms owned by the Castillo family and is located within the Sumapaz National Park, at an altitude between 1750 and 1950 m, with panoramic views of the Buesaco Valley.
Today, the farm is managed by Juver Castillo, a representative of the third generation of coffee producers in the family. Interestingly, before taking over the family farm, he worked as a math teacher in the Nariño region. At his father's insistence, he joined the work on the farm and gradually took over its management.
The farm adheres to the principles of biodiversity and sustainable agriculture. In addition to coffee, numerous local tree species are grown there, which provide natural shade for the coffee plants and contribute to a healthy ecosystem.
The Caturra variety was used for this batch, with only fully ripe coffee cherries selected for processing. Caturra is known for its natural sweetness, good structure, and its ability to develop a complex aromatic profile with careful processing.
The processing of El Paseo is a long and precisely controlled process that is at the heart of its distinctive taste.
After careful selection, the ripe coffee cherries are left for 36 hours, during which natural internal fermentation begins. They are then disinfected with a 2% saline solution, washed, and depulped.
The resulting coffee beans are transferred to large fermentation vessels, where part of the water used in the previous processing, rich in natural compounds from the fruit, as well as specially selected enzymes, are added. This is followed by a six-day controlled fermentation, during which the coffee's characteristic flavor profile is built.
After fermentation, the beans are dried for 2-3 days at a strictly controlled temperature below 38°C until they reach optimal moisture. Finally, the coffee rests for another 15 days to stabilize and fully develop its flavor characteristics.
The result is a coffee with an exceptionally clean structure, intense sweetness, and an elegant aromatic profile, which makes El Paseo one of the most impressive offerings in the Treat Selection series.
