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Colombia - Alexander Hernández (Caturra Washed) (Pacific Cooler, Cherry, Tropical Fruit, Sweet Orange, Starfruit)
Personal Note: I wanted to roast this coffee last year but it was sold out it just recently.
This coffee is also known as Caturra Syrup.
Alexander was born in 1982 and is from the municipality of Valparaiso, in the Colombian region of Caquetá, a place deeply affected by armed conflict. This situation made him a victim of the conflict. In 2007, he arrived in Pitalito, Huila, as a result of forced displacement.
His farm, La Esperanza, was already producing coffee before he took over. Since then, he has been cultivating specialty coffee. Currently, he works alongside his wife and four children. They have 12 hectares of coffee and grow varieties such as Caturra, F6, and Castillo, and are Rainforest certified.
Alexander’s goal is to improve the quality of his coffee and the infrastructure of La Esperanza farm, in order to improve the quality of life for his family.
After pre-fermentation, the cherries are depulped, separating the coffee beans from their outer layers. The beans then enter an anaerobic fermentation phase, lasting 50 hours in sealed plastic tanks. This controlled environment creates the ideal conditions for the beans to absorb sugars and organic compounds, intensifying their flavor profile with notes of caramel, tropical fruits, and citric brightness.
Drying is achieved through a mixed-method approach. The coffee is first placed on African raised beds for five days, allowing it to dry naturally under controlled conditions. Following this, the beans are transferred to mechanical dryers for eight hours to ensure consistency and precision in achieving the desired moisture content. This combination of traditional and modern drying techniques preserves the coffee's intricate characteristics while locking in its unique attributes. The final step is a 30-day stabilization period in GrainPro bags. During this time, the coffee’s flavors mature and harmonize, ensuring a well-balanced and refined cup. Stabilization also helps maintain optimal moisture levels, safeguarding the beans' quality for transport and roasting.
Personal Note: I wanted to roast this coffee last year but it was sold out it just recently.
This coffee is also known as Caturra Syrup.
Alexander was born in 1982 and is from the municipality of Valparaiso, in the Colombian region of Caquetá, a place deeply affected by armed conflict. This situation made him a victim of the conflict. In 2007, he arrived in Pitalito, Huila, as a result of forced displacement.
His farm, La Esperanza, was already producing coffee before he took over. Since then, he has been cultivating specialty coffee. Currently, he works alongside his wife and four children. They have 12 hectares of coffee and grow varieties such as Caturra, F6, and Castillo, and are Rainforest certified.
Alexander’s goal is to improve the quality of his coffee and the infrastructure of La Esperanza farm, in order to improve the quality of life for his family.
After pre-fermentation, the cherries are depulped, separating the coffee beans from their outer layers. The beans then enter an anaerobic fermentation phase, lasting 50 hours in sealed plastic tanks. This controlled environment creates the ideal conditions for the beans to absorb sugars and organic compounds, intensifying their flavor profile with notes of caramel, tropical fruits, and citric brightness.
Drying is achieved through a mixed-method approach. The coffee is first placed on African raised beds for five days, allowing it to dry naturally under controlled conditions. Following this, the beans are transferred to mechanical dryers for eight hours to ensure consistency and precision in achieving the desired moisture content. This combination of traditional and modern drying techniques preserves the coffee's intricate characteristics while locking in its unique attributes. The final step is a 30-day stabilization period in GrainPro bags. During this time, the coffee’s flavors mature and harmonize, ensuring a well-balanced and refined cup. Stabilization also helps maintain optimal moisture levels, safeguarding the beans' quality for transport and roasting.