About the coffee
Lizardo Herrera, Pink Bourbon
For this coffee, Lizardo used an in-cherry pre-fermentation of 12 hours, before de-pulping and fermenting for a further 48 hours in mucilage. This lot is from Lizardo’s stock of the Pink Bourbon varietal. Initially separated in the early 2000’s, some say that Pink Bourbon is a hybrid between yellow and red bourbon, and some that it is a natural mutation of the disease resistant Colombia varietal that ripens orange. What most agree however, is that the cherries ripen an orange/pink shade, somewhere between red and yellow, and the leaves are broad, in a similar fashion to Geisha trees. The varietal also often showcases Geisha-like qualities in the cup, with floral aromas and clean citrus notes. Here, the fermentation softens this citrus into a juicy, almost Kenyan-like character, with waves of sweet ripe fruit.
Blackcurrant, Black Tea and Candied Strawberry
One of our favourite lots from Colombia over the past few harvests, we’re excited to share Lizardo Herrera’s Pink Bourbon again this year. We were easily able to find both of Lizardo’s lots on a blind cupping table in Bogotá in November 2019, and again in Copenhagen this year, so distinctive are both the ripe fruit and aromatic character. Lizardo has been aiming to produce very high quality 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 level of thought goes into the ecosystem on 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 already when his grandfather purchased it. It is quite a normal practice to completely clear the land before planting coffee, in fact it is advised by the Colombian coffee producer’s federation, the FNC. Lizardo’s grandfather however had the foresight to understand the value of these trees, 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 chemical inputs, and using his bee population and a high level of biodiversity to ensure healthy plants. 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.
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
About La Cabra
A focus on raw material
If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.Read more