Colombia

Herrera - Tabi

A crisp gooseberry acidity up front, followed by blackcurrant leaves, and an interesting herbal thyme character in the finish.

Expect notes of:

Gooseberry

Blackcurrant Leaf

Thyme

Lizardo Herrera

This is the first time that Lizardo has been able to export speciality coffee, having had his lots rejected by several exporters in Huila over the past several years. Lizardo has been aiming at speciality coffee for some time, but also has a vision for the sustainability of his farm. He is also a certified beekeeper, and keeps several hives on the farm to produce honey for export. This program ensures a better level of sustainability at the farm almost by default, most widely used pesticides are harmful to bee populations, and the plants are of course kept well pollinated. Shade is also required for the bees, just like coffee. Many of the shade trees at Lizardo’s farm are over 50 years old, and were present at the farm when his grandfather purchased it. The normal practice is to clear the land to plant coffee, but Lizardo’s grandfather had the foresight to understand these trees value, both for biodiversity and shade. Lizardo’s father then took over the farm, and ran it while maintaining his business as a compost producer. He took on large amounts of organic agricultural waste from around Palestina, and created compost which he then sold on. Lizardo has distilled all of this experience into what he does on the farm today, using very minimal artificial inputs such as fertilisers and pesticides, and using his bee population and a high level of biodiversity to ensure healthy plants.

Flavour through fermentation

Lizardo also grows a good selection of high-quality varietals, and follows strong fermentation protocols. He has a good idea of how he can affect flavour through fermentation, and aims for a slightly more ferment heavy character than most others in Huila. He thinks this is the reason that most exporters have rejected his coffees in the past. For this lot, he has used an in-cherry pre-fermentation of 12 hours, before de-pulping and further fermentation in mucilage. This second fermentation is also long at approximately 48 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. This lot is of the Tabi varietal, a disease resistant hybrid known for maintaining much of the complexity and quality of its 100% Arabica cousins. The crispness of the Tabi is maintained through a gooseberry acidity, but the fermentation adds complexity, softening this into layers reminiscent of blackcurrant leaves, and an interesting herbal character in the finish, almost like thyme.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica in this month subscription

Read more

Technical
Data

Producer Lizardo Herrera
Region Huila
Altitude 1630 masl
Varietal Tabi
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Availability:

Out of stock

Kr. 119,00



A crisp gooseberry acidity up front, followed by blackcurrant leaves, and an interesting herbal thyme character in the finish.

Expect notes of:

Gooseberry

Blackcurrant Leaf

Thyme

Lizardo Herrera

This is the first time that Lizardo has been able to export speciality coffee, having had his lots rejected by several exporters in Huila over the past several years. Lizardo has been aiming at speciality coffee for some time, but also has a vision for the sustainability of his farm. He is also a certified beekeeper, and keeps several hives on the farm to produce honey for export. This program ensures a better level of sustainability at the farm almost by default, most widely used pesticides are harmful to bee populations, and the plants are of course kept well pollinated. Shade is also required for the bees, just like coffee. Many of the shade trees at Lizardo’s farm are over 50 years old, and were present at the farm when his grandfather purchased it. The normal practice is to clear the land to plant coffee, but Lizardo’s grandfather had the foresight to understand these trees value, both for biodiversity and shade. Lizardo’s father then took over the farm, and ran it while maintaining his business as a compost producer. He took on large amounts of organic agricultural waste from around Palestina, and created compost which he then sold on. Lizardo has distilled all of this experience into what he does on the farm today, using very minimal artificial inputs such as fertilisers and pesticides, and using his bee population and a high level of biodiversity to ensure healthy plants.

Flavour through fermentation

Lizardo also grows a good selection of high-quality varietals, and follows strong fermentation protocols. He has a good idea of how he can affect flavour through fermentation, and aims for a slightly more ferment heavy character than most others in Huila. He thinks this is the reason that most exporters have rejected his coffees in the past. For this lot, he has used an in-cherry pre-fermentation of 12 hours, before de-pulping and further fermentation in mucilage. This second fermentation is also long at approximately 48 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. This lot is of the Tabi varietal, a disease resistant hybrid known for maintaining much of the complexity and quality of its 100% Arabica cousins. The crispness of the Tabi is maintained through a gooseberry acidity, but the fermentation adds complexity, softening this into layers reminiscent of blackcurrant leaves, and an interesting herbal character in the finish, almost like thyme.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica in this month subscription

Read more

Technical
Data

Producer Lizardo Herrera
Region Huila
Altitude 1630 masl
Varietal Tabi
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.