Colombia Finca Alto Berlín Humberto Herrera: Sample Coffee Roasters

Colombia
Finca Alto Berlín
Humberto Herrera

What makes Humberto most proud of the farm is that he finally has what he dreamed of when he was a kid. “My farm is everything for me. I’ve invested all my work and efforts on it, and it has been my best decision ever. Today, I can finally see the results of having the farm that I always dreamed of having. I will never leave the coffee production.”

Body Acidity

Roasted omni for filter and espresso

“My start in coffee goes way back. I was another one of those pickers that traveled from farm to farm to make a living.” says Humberto when we asked about his beginnings in coffee.

After a couple of years, Humberto decided to travel outside the country, he established in a neighbour country where he worked for several companies and learned many new things. For instance, he learned about construction, electrical mechanics, among other things that help him diversify his income today.

With the money that he made in this journey, he came back to Colombia to purchase a piece of land and pick up coffee production. That is the farm where Humberto currently lives and where he has been producing coffee for 30 years.

Humberto considers Yira, his wife, as his right hand. “She knows everything that happens on the farm and I trust in her that when I’m not here, she is in charge of the whole business.” says Humberto.

What makes Humberto most proud of the farm is that he finally has what he dreamed of when he was a kid.

“My farm is everything for me. I’ve invested all my work and efforts on it, and it has been my best decision ever. Today, I can finally see the results of having the farm that I always dreamed of having. I will never leave the coffee production.” says Humberto with pride.

In the short term, Humberto plans to construct a new 20-metre drying station

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Humberto Chavarro Herrera
Country: Colombia
Region: Huila
Altitude: 1900m above sea level
Varietals: Caturra
Process: Washed
Harvested: November 2020
Body
Acidity
Tasting notes: Peach, sherbet, stewed strawberries
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.