Colombia Forest Collective Caturra The Journey

A meticulously crafted anaerobic, semi-washed Caturra from Huver Castillo’s family farm in Nariño, bursting with amaretto, chocolate and cherry.

The coffee

• Tasting notes: amaretto, chocolate, cherry, red apple, vanilla, citric acid
• Variety: Caturra
• Process: Semi-washed (anaerobic)
• Category: Innovation
• Farmer: Huver Castillo
• Farm: El Paseo
• Region: Nariño, Colombia
• Municipality: Buesaco
• Altitude: 1,800m

The process

The process begins with 60 hours of aerobic fermentation in a concrete tank, where the cherries are floated to remove any that don’t meet quality standards. The coffee is then depulped and moved to anaerobic steel tanks, where the pH is monitored daily.

When the pH is close to 4.5, Huver adds a lactic acid bacteria mix made from cooked sugarcane and passion fruit, cultivating a fermentation profile he has perfected over four years. The coffee is then sun-dried for around 20 days and rested in GrainPro bags for a further 20 days before milling, preserving its unique character.

The producers

Huver is a third-generation coffee grower, but his close relationship with coffee is recent: until around 2015 he was a maths teacher at a school in Nariño. El Paseo, near Buesaco on the Suma Paz trail, has been in the family for more than 20 years and is one of three farms they own. Here Huver works alongside his father on slopes overlooking the Buesaco valley, between 1,750m and 1,950m, among native shade trees.

Hand-roasted in small batches in Hampshire. Join the OHCO Coffee Club to save 15% on every bag, with the freedom to pause, skip or cancel anytime.

• Premium specialty coffee beans sourced from quality farms
• Freshly roasted whole beans for maximum flavor and aroma
• Single-origin and signature coffee blends available
• Wide variety of coffee flavors and syrups
  Espresso, filter, and cold brew coffee options
• Professional coffee machines for home and cafés

• Coffee Beans: Best consumed within 6–12 months when stored in a cool, dry place
• Ground Coffee: Best used within 3–6 months after opening
• Coffee Syrups & Flavours: Typically 12–24 months (check packaging for exact expiry)
• Brewing Equipment & Accessories: Long-lasting with proper care and maintenance
  Store coffee products in airtight
• containers away from heat, moisture, and direct sunlight for maximum freshness and flavor retention