Alexander Hernández was born in 1982 in Valparaiso, in Colombia's Caquetá region, an area heavily affected by armed conflict. Displaced from his home, he arrived in Pitalito, Huila in 2007. There, he took over La Esperanza farm, which was already producing coffee, and has since continued growing specialty coffee. He now works the farm with his wife and four children, cultivating 12 hectares planted with Caturra, F6, and Castillo.

The journey of Caturra Syrup begins with a careful selection of ripe coffee cherries. Each cherry is handpicked and meticulously inspected to ensure only the finest quality fruits are used. The cherries then undergo a 24-hour aerobic pre-fermentation in their natural state. This step begins to develop the coffee’s vibrant flavour complexity, enhancing its potential for floral and tropical fruit notes. The cherries are then de-pulped and undergo a 50-hour anaerobic fermentation in sealed plastic tanks. Drying is done in two stages: five days on African raised beds, followed by eight hours in mechanical dryers to bring the coffee to its final moisture content. The coffee then rests for a 30-day stabilization period in GrainPro bags before export.

Here's where we recommend starting:
Rest time: 20+ days 
Espresso: 1:2.4-2.6, 93c, 27-30s 
Filter: 1:16-17, 92c