COLOMBIA MOJITO MIRAGE 250G

Colombia Mojito Mirage comes from El Paseo, Huver Castillo’s farm in Buesaco, Narino, located at elevations of approximately 1,750 to 1,950 meters above sea level. Huver is a third-generation producer, yet his direct and deeply engaged relationship with coffee is more recent: before dedicating himself to this path, he worked as a mathematics teacher, and that sense of precision can still be felt today in the way he builds his lots. El Paseo is a family farm with more than 20 years of history, set on the slopes overlooking the Buesaco valley and shaded by native trees.

This Caturra lot goes through a washed-style process, though in a far more modern and experimental direction thanks to a controlled anaerobic hyper-fermentation. The cherries first undergo a 36-hour pre-fermentation in fruit, followed by flotation and disinfection using water and sea salt. The coffee is then fermented anaerobically in stainless steel tanks fitted with pressure relief valves, and after pulping, enzymes are added to guide the fermentation toward a very clear and well-defined floral profile. Fermentation lasts a total of 6 days, while drying is carried out mechanically, slowly and in a controlled manner, at temperatures below 38°C, followed by a 15-day stabilization period. The result is a coffee that wears its name beautifully: expressive, aromatic, and almost elusive in the way it combines the freshness of mint with the elegance of lavender.

We visited the farm personally in November 2025 and were genuinely impressed by how thoughtfully and intentionally Huver approaches these fermentations. In the cup, all of this control does not translate into excess, but into a clear, clean, and memorable identity.