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La Cabra

Lizardo Herrera, Colombia

Lizardo Herrera, Colombia

Regular price $29.00
Regular price Sale price $29.00
Sale Sold out

Roast Date: May 27, 2024


Our sixth year working with Lizardo Herrera in Huila; this carefully fermented washed lot is composed of the Pink Bourbon varietal.

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

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.

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.

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.


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