Tangerine, ginger, honey
Sweet and attractive with scents of strawberry grapes, mandarin and ginger shades; elegant acidity, long-lasting aftertaste with notes of jasmine and orange honey
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Finca Hebron
Located in lush La Esperanza, Huila, the plantation led by Jair Borda and his team adopts innovative production processes that give each coffee a unique character. Jair’s passion, attention to detail and dedication have enabled Finca Hebron to excel in the annual Cup of Excellence, a prestigious national competition dedicated to high quality coffees. Finca Hebron stands out both for the exceptional quality of its products and for its social and environmental commitment.
Colombia
The history of coffee in Colombia dates back to 1700, when Jesuit missionaries first introduced it in the department of Santander. Legend has it that the subsequent spread came about thanks to Francisco Romero, a Jesuit priest who imposed the planting of coffee as penance for the sins of the faithful. Coffee expanded rapidly in the provinces of Cundinamarca, Antioquia and Caldas until it reached its current expansion, with production increasing exponentially from 60,000 to 600,000 bags by the end of the 1800s. To represent Colombian coffee producers, the Federación Nacional de Cafeteross and the research centre CENICAFE, which studies varietals and processing techniques to improve crop quality, were established in 1927.
Today, Colombia is the world’s third largest producer of coffee and the first of Specialty Coffee, contributing 22% to the country’s GDP and providing income to over 500,000 families. The country is an ideal place to grow coffee, with 22 of its 32 departments dedicated to its cultivation. The main production areas are Huila, Antioquia, Tolima, Caldas, Valle del Cauca, Cauca, Risaralda, Santander, Cundinamarca, Nariño, Quindío, Norte de Santander, Cesar, La Guajira, Magdalena, Boyacá, Meta, Casanare and Caquetá.
The first flowering occurs between January and March, with harvesting between April and June (Mitaca); the second flowering occurs between July and September, with harvesting between September and December.
Colombian coffees have a unique cup profile, smooth, with high acidity, intense aroma and excellent quality.
Huila
Located in the south-western region of Andino, Huila is a mountainous department that is optimal for coffee cultivation due to the perfect combination of soil, altitude and climatic conditions.
Over the years, the quality of coffee from this region has reached such high quality and production peaks that it is the best coffee-growing region in the country, thanks to unique cup profiles that express extraordinary aromatic and taste complexity.
Production is mainly in the hands of small producers who grow their coffees in plantations of less than 3 hectares, using only family labour during the harvest periods.
The first flowering, called Mitaca, occurs between January and March, with harvesting between April and June; the second flowering occurs between July and September, with harvesting between September and December.
Huila coffees are famous for their extreme sweetness and delicate profile in the cup, which denotes bright acidity, fruity notes and a finish reminiscent of cocoa and caramel
Colombia
The Colombia cultivar, created in 1982 by Cenicafè, is the result of crossing the Caturra and Timor Hybrid varieties; created to make the beans more resistant to the most common diseases and pests such as leaf rust, Colombia prefers average altitudes between 1200 and 1600 metres.
Castillo
Produced by Cenicafè in 2005, the Castillo is the result of the genetic improvement of the Colombia variety. In fact, it is also adapted to be cultivated at higher altitudes, offering better production stability and more valuable sensory aspects.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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