Colombia Hector Zuniga 250g

  • Bruselas, Huila 
  • Finca La Suiza 
  • Caturra
  • 1,800 - 2,000 MASL 
  • Anaerobic Washed 

Tasting Note: Strawberry, cocoa, apple pie


Hector Zuñiga has been growing coffee for the last 25 years after he inherit his farm from his father. He had to re-plant most of the farm as it was mainly Typica and he struggled for 3 years in a row with severe leaf rust. These days he grows Castillo, Variedad Colombia and Caturra. This lot is 100% Caturra, cherry was exposed to a dry anaerobic fermentation of 24 hours before the flesh of the cherry was pulped off and then shadow dried in parabolic beds to an ideal moisture content of 10.5%. Hector and the team did this fermentation in an environment below 18 degrees to prevent over fermentation and other undesirable effects. 


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Monday.
Ready for shipping every Wednesday.

Colombia Hector Zuniga