vol.2

Colombia Isreal Hernandez Geisha Washed

[ 1 ] Coffee

Country: Colombia
Farm: Finca Buenos Aires
Farmer: Isreal Hernandez
Variety: Geisha
Process: Washed
Region: Rioblanco, Tolima

[ 2 ] Notes

Roast Degree: Light
Flavor notes: Jasmine - Bergamot - Lemon
Acidity ●●●●● 
Body ●●●●○
Sweetness ●●●●○
Balance ●●●●○

[ 3 ] Story

Caravela Coffee

I decided to reach out to Mark from Caravela Coffee for the next offer.

I can't talk about my roasting career without mentioning him. We met about 8 years ago at Campos coffee. I was a barista, and he was a roaster. At that time, I would sneak into the roastery just to learn anything I could, and he showed me all his roast profiles and roasting theories behind them. I couldn't quite understand it back then, but he surely gave me the motivation to get better. 

Time passed, now I am a roaster and Mark has become a green bean importer. 

Caravela Coffee is a green bean exporter/importer based in Latin America. They work closely with producers to improve not only the quality of coffee but also the whole economics of coffee farming practice. 

I was so excited that morning when I went to select my coffee with them.

Mark and Stuart warmly welcomed me in their QC lab. On the cupping table, there were micro-lots from Mexico, Guatemala, Ecuador, and Colombia. As usual, we smelled the dry aromas and pour the hot water to get ready to taste. It’s actually harder to pick one coffee, when they are all this good. I went around 2-3 times to check the flavor in each temperature. One thing great coffees have in common is that they taste better as they cool. I chose #5 for this particular reason. It didn't quite click initially, but the flavor of jasmine, bergamot, and citrus made this cup stand out in the end. 

Okay, you guessed it. 

Another Geisha variety from Colombia. This time it’s a washed process, produced by the farmer Isreal Hernandez. Isreal worked in coffee since he was very young. But he only started focusing on high-end quality coffee since 2016. After long hours of study, training and hard work, he was able to produce this beautiful coffee. 

As he says, “Thanks to specialty coffee, I’ve learned to love the product because it’s a beautiful way to be profitable and move forward in life.”

[ 4 ] Brewing