Un café soyeux aux notes de chocolat au lait, caramel et prune bien mûre, aussi savoureux en espresso qu’en filtre.

Region : Tarqui, Colombie
Farm : Santa Rosa
Variety: Colombia
Altitude : 1900M
Method: Lavé
Notes: Chocolat au lait, caramel, prune.

Hector Ramos embodies this new generation of producers who choose to step off the beaten path. Originally from Ricabrisa, a small hamlet perched in the heights of Tarqui, in southern Huila, he comes from a large family of producers who, for a long time, sold their coffee in cherries or 'en verde' (depulped but not dried), to local buyers.

Hector grew up in this environment, where his father, Juan, systematically sold his harvest in this way. Our first lot from this farm had actually been exported under his father's name. But Hector decided to carve his own path, and this coffee marks his second export under his own name.

Curious and passionate, he traveled to San Agustín to learn how to cup with the Ortega-Gomez family. He renovated an old dryer behind the family home, and at first, he depulped the cherries by hand, manually turning the blades due to a lack of a motor. Thanks to the sale of his first lot, he was able to equip himself with a small gasoline engine, making the process smoother and less demanding.

Hector is in the process of shifting his family's history towards specialty coffee, and this lot is a direct reflection of his efforts. We are fortunate to be able to encourage this transition from the very beginning and to follow the evolution of such a committed producer.

This work is made possible thanks to the support of our partner Semilla and the Monkaaba network, which support the development of talents like Hector in this beautiful and often forgotten region of southern Huila.

Cherries are harvested at full ripeness, fermented for a full 24 hours in cherry, then manually depulped. They then ferment dry for 120 hours in sealed bags, before being washed and slowly dried for 25 days in a solar dryer.