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Colombia

Lizardo Herrera

Lizardo Herrera

Our sixth year working with Lizardo Herrera in Huila; this carefully fermented washed lot is composed of the Pink Bourbon varietal.
Regular price Kr. 159,00 DKK
Regular price Sale price Kr. 159,00 DKK
incl. vat/tax
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About

Coffee Expression Here, we find the distinctive character of Pink Bourbon, enhanced by Lizardo’s fermentation to create a juicy and complex cup, with layers of sweet ripe fruit.

Producer Our relationship with Lizardo is facilitated by our partners at the LaREB collective.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Learn more about water and the effect it has on taste here.

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.

Technical Data

Producer Lizardo Herrera

Region Huila

Altitude 1670 masl

Varietal Pink Bourbon

Process Washed

Harvest October 2023

Taste expression Fruity & Balanced

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Lizardo Herrera

Consistently one of our favourite Colombian lots each year, we’re excited to share Lizardo Herrera’s coffee again this season. Lizardo has been aiming to produce very high quality coffee for some time, but also has a vision for the sustainability of his farm.

Lizardo Herrera is a certified beekeeper, and keeps several hives on the farm to produce honey for export. This program ensures a well planned ecosystem on the farm; most widely used pesticides are harmful to bee populations, and the plants are of course kept well pollinated. Shade is also required for the bees, just like coffee. Many of the shade trees at Lizardo’s farm are over 50 years old, and date back to when his grandfather purchased the land.

Biodiversity

It is normal practice to completely clear the land before planting coffee, in fact it is often advised by the Colombian coffee producer’s federation, the FNC. Lizardo’s grandfather however had the foresight to understand the value of these trees, both for biodiversity and shade. 

Lizardo’s father then took over the farm, and ran it while maintaining his business as a compost producer. He took on large amounts of organic agricultural waste from around Palestina, and created compost which he then sold on. Lizardo has distilled all of this experience into what he does on the farm today, using very minimal chemical inputs, and using his bee population and a high level of biodiversity to ensure healthy plants. Lizardo has even begun to educate the next generation, handing over much of the responsibility for processing to his nephew Jensen.

A careful fermentation 

Lizardo also grows a good selection of high-quality varietals, and follows strong fermentation protocols together with Jensen. They have a good idea of how they can affect flavour through fermentation, and aim for a slightly more ferment-heavy character than many others in Huila. For this coffee, they used an in-cherry pre-fermentation of 12 hours, before de-pulping and fermenting for a further 48 hours in mucilage. 

This lot is from Lizardo’s stock of the Pink Bourbon varietal, known for its high quality and distinct aromatic character in the cup. Lizardo and Jensen’s fermentation ties both together in a juicy and complex cup, with layers of sweet ripe fruit.

Seasonality in coffee: Colombia

This is our first fresh harvest this year and this season of Colombian coffee. We look forward to the colombian coffees returning every spring, and Lizardo's coffees have been a stable in our line-up, consequently showing the brightness we so appreciate in his coffees, for the sixth year now. 

View all seasonal coffees