Oscar Hernandez 🍌 Colombia
Oscar Hernandez 🍌 Colombia
Origin: Colombia
Process Washed > Lactic Fermentation
Varietals Typica
Region Pitalito, Huila
Altitude 1870-2000masl
Tasting notes: Banana, Mango, Papaya
This coffee follows our love for sweets and what we like about experimental processing.
This lot is produced by Oscar Hernandez, and it tastes like the title suggests. When we first tried the sample, we thought of foamed bananas. Then a banana milkshake, and the tropical fruits kicked in. We could not resist, so we bought it.
We hope you’ll enjoy as much as we do. Best enjoyed as a filter (V60, Kalita, Orea…) or immersion brewing (Aeropress, French Press, Clever Dripper), in a Mokapot and as Espresso the nuances will please your palates with a lingering sweet taste that will make you want more, just like when you eat those tasty little treats.
To read more about the processing of this coffee, scroll over
Our brew ratio for pour over is 60g/L
NOTE: We cannot guarantee an Espresso grind that works for all the machines out there.
If you select Espresso you will receive an grind size between Espresso and (a tad finer than) Moka.
If you predominantly drink Espresso, we suggest investing in a good home grinder, starting with a Baratza or Sage.
THE PROCESS
1.THE POST-HARVEST BENEFIT: MANUAL SELECTION AND DISINFECTION,
When the coffee arrives at the mill, the pulping, washing and floating are carried out, for this a drinking water treatment plant is implemented where it guarantees a microbiological and physical-chemical treatment, guaranteeing that the hardness of the water and the PH are optimal for fermentation.
In addition, a separation system is carried out by floats, by means of tanks where the coffee collected in water is deposited, removing impurities such as earth, leaves and sticks and additionally the grains that float is removed, thus leaving the highest quality coffee, which continues the process that is manual separation.
For this manual separation activity, the women are in charge, since they enjoy the patience and thoroughness for the selection of the mature grains. They are women who, for some reason of physical health, cannot be exposed to the coffee harvest and are expected to be part of the process.
2.FERMENTATION After the disinfection of the grain, a lactic fermentation is carried out, with a lactobacillus called the RN21 strain for this particular coffee, with approximately 190 hours of fermentation, for greater control it is carried in bins of 200 litres each, which allows the regulation of temperature and greater homogeneity in the fermentation process.
3.WASHING Then the coffee is taken to the washing process by means of an eco-washer, which allows them to use the least amount of water possible, and remove the honey that is the product of fermentation. The residues are reused to turn them into fertilisers and commit to caring for the environment.
4.DRYING Subsequently, the drying is done in guardiola for 64 hours in a temperature not higher than 35 degrees Celsius, stirring twice a day.
