Our pal Rodrigo Sanchez connected us with his pal Huber Castillo who owns the El Paseo farm in Narino. This lot is composed entirely of castillo varietals, which only makes sense given Huber's last name! The fruit is fermented in full cherries without oxygen after picking, then is processed as you normally would a washed coffee. The fermentation beforehand breaks the mold of the traditional Narino flavor profile and adds a lot more fruit notes. This helps balance the acidity and body of the cup making it more complex. Huber has done a good job on the fermentation as the cup isn't overly boozy and is fairly clean overall.