MOVEMENTS - Colombia

Colombia, Huila
Varietal: Gesha
Process: Washed
Altitude: 1,700 masl

Kiwi, Honey, Buttery, Mango

Alexander Hernandez took a leap into the speciality coffee market back in 2009. At age 25 he planted 80% of his farm with gesha he acquired from Panama. The remaining 20% is Caturra, with a small test run of Bourbon Aji. During this period Alexander has been experimenting with various post harvest processing techniques. Nowadays he uses the same standardised procedure; 2 days of aerobic fermentation while cherry, and a further 2 day aerobic fermentation once the coffee is depulped. The whole family contributes to the coffee business. One of his daughters has been a professional cupper for 2 years, another one has just registered to take a 1-year course at the national coffee institute SENA about green coffee and roasting, and his son is registered in an english academy to learn the language.

In addition to helping with the post harvest process, his wife relentlessly looks after the workers whose number peaks at 50 in full harvest. Alexander is the main employer in his village Monte Bonito.