Sweet, fruity, delicate. Yellow fruits, caramel
Herson Bernal, the farmer, has previously worked in horticulture (including vegetables, mushrooms, fruit, etc.). During that time, he saved money to start his own coffee cultivation. In addition to growing coffee on a very small scale, he also carries out roasting activities. His farm has a size of 4.5 hectares of which 3.8 are coffee plantations.
After harvesting, the coffee berries (with the pulp remaining on the bean) are placed in a basin of water to sort out defects. Then the coffee berries are put into bags to ferment for 18 hours. Only then does the pulp be removed and then it is further fermented for 50 hours (not in bags) and then the coffee is washed again. Then the coffee is dried for 16 days to reach the right moisture suitable for roasting coffee.
- Country: Colombia
- Region: Huila
- Farm: La Esperanza
- Owner: Herson Bernald
- Altitude: 1.000 to 1.200 meters above sea level
- Species: Arabica
- Varietal: Caturra
- Processing: Washed
- Classification: Screen 17 / 19