Israel Hernandez - Colombia (Gesha)

Limited volume :-) 

Originally from Río Blanco, Israel was born in 1958 and comes from a coffee-growing family. Although his family had always been involved in coffee, he truly began his journey in the coffee industry at the age of 35, learning from his brother-in-law.

Israel currently manages his farm alongside hired workers, dedicating himself fully to improving his production. His main goals are to increase income, enhance his quality of life, and improve his farm through better practices.

He also owns another farm called Buenos Aires, where he participated in the Cup of Excellence competition. Across his farms, he cultivates high-quality coffee varieties such as Wush Wush, Tambo, and Caturra.

In addition to coffee, he grows plantains and maintains a shade-grown system with diverse trees such as cherimoya, orange, and lemon trees, contributing to biodiversity and soil health on his farm.

Fermentation in Cherry
The coffee cherries undergo an 18-hour fermentation before being depulped.

Fermentation After Depulping
Once depulped, the beans are placed in tanks for 30 hours, allowing for controlled fermentation to enhance flavor development.

Drying Process
The coffee is then moved to the drying area, where it is typically dried for 10 days until it reaches the desired moisture level.

Stabilization and Storage
After drying, the coffee is packaged and stored for a period of 15 to 20 days to allow the flavors to stabilize before further processing.
 

Tasting Notes: Pear, Vanilla, Floral, Honey Apple 



Origin: Tolima, Colombia

Producer: Israel Hernandez 

Farm: El Mirador

Altitude: 1790 masl

Cultivar: Gesha (Geisha)

Process: 18 - hour fermentation before washing