Colombia

Lizardo Herrera Pink Bourbon

An almost Kenyan-like note of fresh blackcurrant is backed up by notes of black tea and candied fruit.

Expect notes of:

Blackcurrant

Black Tea

Candied Strawberry

Lizardo Herrera Pink Bourbon

One of our favourite lots from Colombia last year, 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 with our friends from LaREB in Bogotá in November last year, so distinctive were their ripe fruit and aromatic character. This is only the second time that Lizardo has been able to export his own single farm lots of coffee, having had lots rejected by several exporters in Huila over the past several years. 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 artificial inputs such as fertilisers and pesticides, and using his bee population and a high level of biodiversity to ensure healthy plants.

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 rather long at approximately 48 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. Depending on the climate conditions, Lizardo may even have to ferment slightly longer, as the mucilage is not broken down enough to wash at this point. 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 character into an almost Kenyan-like fresh blackcurrant, backed up by notes of black tea and candied fruit, finishing almost like a sweet artificial fruit-flavoured tea.

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

Technical
Data

Producer Lizardo Herrera
Farm Huila
Region 1670 masl
Altitude 2000 masl
Varietal Tabi, Colombia
Process Double Fermentation Washed
Harvest March 2019

Process
Double Fermentation 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.

Espresso

French-Press

V60

Aeropress

Get notified

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

Availability:

66 In stock

Kr. 135,00

QTY:
An almost Kenyan-like note of fresh blackcurrant is backed up by notes of black tea and candied fruit.

Expect notes of:

Blackcurrant

Black Tea

Candied Strawberry

Lizardo Herrera Pink Bourbon

One of our favourite lots from Colombia last year, 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 with our friends from LaREB in Bogotá in November last year, so distinctive were their ripe fruit and aromatic character. This is only the second time that Lizardo has been able to export his own single farm lots of coffee, having had lots rejected by several exporters in Huila over the past several years. 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 artificial inputs such as fertilisers and pesticides, and using his bee population and a high level of biodiversity to ensure healthy plants.

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 rather long at approximately 48 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. Depending on the climate conditions, Lizardo may even have to ferment slightly longer, as the mucilage is not broken down enough to wash at this point. 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 character into an almost Kenyan-like fresh blackcurrant, backed up by notes of black tea and candied fruit, finishing almost like a sweet artificial fruit-flavoured tea.

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

Technical
Data

Producer Lizardo Herrera
Farm Huila
Region 1670 masl
Altitude 2000 masl
Varietal Tabi, Colombia
Process Double Fermentation Washed
Harvest March 2019

Process
Double Fermentation 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.

Espresso

French-Press

V60

Aeropress

Get notified

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