SLURP rare coffee information
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Latest SLURP rare coffee
Huver Castillo
This month’s Rare is Huver Castillo by Manhattan Coffee Roasters: a vibrant Gesha from El Paseo in Buesaco, Nariño, Colombia, with lifted florals, crisp fruit clarity, and a silky honeyed sweetness shaped by an intricate anaerobic washed process.
Huver Castillo
Farmer: Huver Castillo
Producer: Huver Castillo
Farm: El Paseo
Location: Buesaco, Nariño, Colombia
Altitude: 1800 masl
Varietal: Gesha
Process: Anaerobic Washed
Pre-fermentation: 20 hours in cherry
Fermentation: 210 hours anaerobic in sealed steel tanks with beer hops and sugarcane juice
Drying: Sun-dried on patios for 10–20 days, then stabilized for 30 days
Expect notes of: Coffee blossom • Green apple • Honey
About the producer & the place
Huver Castillo is a third-generation coffee grower from the highlands of Nariño, Colombia. Before fully committing to coffee, he worked as a mathematics teacher in the region, returning to the family’s land only in the last decade. His farm, El Paseo, is located near Buesaco on the Suma Paz trail and has been in the family for over 20 years.
Set on the slopes overlooking the Buesaco valley, El Paseo benefits from high elevation, cool temperatures, and native shade trees that help create the clarity and elegance Nariño coffees are known for. This Gesha is a beautiful expression of that environment: floral, juicy, and refined, with a profile that feels both vibrant and composed.
The coffee begins with carefully handpicked ripe cherries and a 20-hour pre-fermentation in cherry. It then undergoes an extended 210-hour anaerobic fermentation in sealed steel tanks, where beer hops and sugarcane juice are introduced to amplify floral intensity and layered fruit complexity. After fermentation, the coffee is sun-dried on patios for 10–20 days and then stabilized for 30 days to refine balance and clarity.
The result is a cup with delicate coffee blossom aromatics, crisp green apple brightness, and a smooth honeyed sweetness that lingers in the finish. It’s a Gesha that feels elegant and expressive, while still staying clean, silky, and highly drinkable.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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