Background Story

Eduin is a young, ambitious, and modest coffee farmer. He is native to the Herrera community, a very isolated area in the Bilbao municipality of southern Tolima department. The area is one of the more impoverished areas of the country, due in part to its violent history and the habitual presence of insurgent and/or criminal armed groups for more than a generation and continuing even today. 

Though his farm consists of 1.5 hectares and does not possess some elements of basic farm infrastructure, such as a fermentation tank, he is determined to make the small amount of coffee he produces as good as possible. Honey processing can be risky for beginners and is usually undertaken only by well-funded, larger farms in Colombia. Eduin has a young, growing family sees differentiated specialty coffee as the way to provide with only a tiny piece of land. 

For Eduin, it was a risky bet that has paid off and allowed him to achieve specialty cup quality even with his limited on-farm infrastructure. In the short time since December 2017 Eduin has been experimenting and homing in on optimal protocols for honey and natural processing and has been earning nearly twice the Colombian commodity price for his coffee channelled to roasters in USA and Australia via Cedro Alto. Cedro Alto's aim is to continue driving up cup quality and teaching other young, small producers in the area to start dry processing and get as excited about them as Eduin is. 

 

Roaster's Thoughts

Colombia is a country that has been traditionally producing washed coffee over he generations. But in the recent few years, the producers in Colombia have started to experiment and develop other different processing technics, and the outcome of the great effort has made the coffees amazingly delicious. This Eduun Hernandez is one of the great producers in Colombia for a great quality processing, and is a very well-made natural processed caturra variety. 

 

How this coffee is roasted

The juiciness and fruitiness are the main characters of this coffee. So, this coffee is lightly roasted to enhance its light flavours. 

 

Basic Information

  • Origin: Colombia
  • Region: Herrera Toloma
  • Farm: Finca Alto Bonito
  • Altitude: 1,800masl
  • Variety: Caturra
  • Process: Natural
  • Best Ageing Window: 16-23 days
  • Best as: Espresso, Pourover Filter

 

How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 24s extraction time
  • Flavour Profile: Cherry, red grape, dark chocolate
  • Milk: 23g dose, 40g beverage yield, 32s extraction time, 150g milk
  • Flavour Profile: Chocolate, cherry, malt
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 45s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Cherry, red grape, red apple, cacao

 

Flavour Spectrum

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