Colombia

Lizardo Herrera Tabi

A crisp gooseberry acidity is followed by soft and sweet layers of blackcurrant leaf and an interesting spicy finish.

Expect notes of:

Gooseberry

Blackcurrant Leaf

Ginger

Lizardo Herrera Tabi

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 of mixed varietals, from Lizardo’s Tabi and Variedad Colombia fields. Tabi is a disease resistant hybrid known for maintaining much of the complexity and quality of its 100% Arabica cousins, while Colombia is an older hybrid, with slightly more influence of its Robusta parentage. Lizardo is slowly replacing much of his older plant stock, but the high yields and hardiness of these original Colombia plants is hard to pass up as a farmer. 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 mint, while the influence of the Colombia is clearer in an interesting spice character in the finish, almost like ginger.

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:

Out of stock

Kr. 123,00



A crisp gooseberry acidity is followed by soft and sweet layers of blackcurrant leaf and an interesting spicy finish.

Expect notes of:

Gooseberry

Blackcurrant Leaf

Ginger

Lizardo Herrera Tabi

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 of mixed varietals, from Lizardo’s Tabi and Variedad Colombia fields. Tabi is a disease resistant hybrid known for maintaining much of the complexity and quality of its 100% Arabica cousins, while Colombia is an older hybrid, with slightly more influence of its Robusta parentage. Lizardo is slowly replacing much of his older plant stock, but the high yields and hardiness of these original Colombia plants is hard to pass up as a farmer. 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 mint, while the influence of the Colombia is clearer in an interesting spice character in the finish, almost like ginger.

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.