Treat Selection: El Paseo

The Colombian farm El Paseo has been owned by the Castillo family for 20 years, and it is one of their three coffee plantations. The current manager of the farm, Huver (pictured below in the middle), only joined the ranks of coffee farmers a few years ago (although the family has been growing coffee for 3 generations). Before that, he worked as a math teacher in Nariño, then, at his father's urging, he came to help and eventually took over the farm.

The farm is located within the Sumapaz National Park, at an altitude of 1750-1950 meters above sea level, with a beautiful view of the Buesaco valley. In the spirit of biodiversity and natural farming, alongside coffee, the farm features many native tree species that also provide shade.

Thanks to its processing, the coffee has a uniquely clean, sweet taste with a perfumed aroma. A true specialty, perfect for those well-deserved Sunday afternoons!

We roasted the green coffee that arrived from the farm and encapsulated it at Samurai Shoelace's Budapest facility. Our capsules contain only freshly ground coffee, nothing else! (This is why all our coffees are gluten-free, lactose-free, sugar-free, and additive-free!)

The box contains 10 Nespresso* compatible coffee capsules (399 HUF/pc).

3.990 Ft

Club price: 3.192 Ft

Coffee processing on the farm begins with the selection of the beans; only the finest, ripe Caturra beans make it into the storage tank. Here, the coffee cherries are rested for 36 hours, during which an internal fermentation process begins. After this, they are disinfected with a 2% saline solution, then washed and the fruit pulp is removed from the seeds in another tank (what we drink as coffee is the roasted seed of the coffee fruit). The coffee beans (seeds) thus obtained are transferred into 2800 kg tanks, where 200 liters of the wash water from the previous process (containing substances dissolved from the fruit pulp) are added, along with enzymes, and then fermented for 6 days. During this time, its completely unique flavor profile develops. After this, they are dried for 2-3 days in a controlled environment (strictly at temperatures below 38 degrees Celsius) to achieve the ideal moisture content of the green coffee, and finally, they are rested for 15 days. The result of this process is hard to put into words; it must be tasted!

In taste, it is a very clean, sweet, perfumed coffee, very far from the "classic" coffee flavor profile.

Samurai Shoelace Kolumbia kávétermő terület térképe

Origin: Colombia

Region: Nariño (Buesaco)

Farm: El Paseo

Producer: Huver Castillo

Altitude: 1800 m

Variety: Caturra

Process: Washed, fermented

Nespresso* Original compatible, filled into 100% recyclable aluminum capsules.

The green coffee is roasted and capsuled in our own facility.

We only put ground, roasted coffee into the capsules, nothing else!

Our recommendation for coffee

Black: always use the short button; the result will be a very sweet, special coffee!

With milk: We would add very little milk, at most a 1:1 ratio, so as not to overpower the delicate floral aroma of El Paseo.

If you're craving something special: if you like longer coffee, after you've made a short espresso, add another short button press of hot water (strictly AFTER ejecting the capsule).

If you have a Morning Machine at home, click for the downloadable recipe: