Last updated: 2026-09-15T19:05:11.538Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/september-coffee-company/luis-v-hernandez-colombia/reviews)

20,60 $US/250g

**Traitement:** [Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

**Région:** [Santa María (Huila), Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/0f4e0e70-fdf3-437a-a59e-736bf384720c)

**Variété:** [Caturra](https://www.coffeelist.co/fr/insights/variety/caturra)

,

[Variedad Colombia](https://www.coffeelist.co/fr/insights/variety/variedad-colombia)

**Altitude:** ~2000 m alt.

## Ce que dit la marque

> - Variety: Caturra & Colombia - Country: Colombia - Region: Santa Maria, Huila - Process: Yeast Inoculated - Altitude: 2000 MASL - Harvest: Late 2023 - Producer: Luis Vicente - Farm: Finca Loma Linda - Roast Level: Light In the cup We taste sweet strawberry yogurt and delicate florals. This coffee has a citric acidity that reminds us of orange creamsicle and lime zest, and a silky body with a long sweet finish. CleanFunky TerroirExperimental About The Producer Luis Vicente says he has been farming his entire life. He started helping out his parents at a young age and his Father gave him real tasks to teach him and his brother work ethic. After he graduated from school, he worked as a day laborer and also sold onions, cassava (yuca), and fruits to make a living. Approximately 9 years ago, he started growing coffee on his farm and he also grows corn, cassava (yuca), beans, and bananas. Luis Vicente is a Father to 3 children and feels very proud and lucky that all of his children want to continue with the coffee tradition, keeping his legacy alive. Processing Luis has been experimenting with different processes, including various yeast inoculation trials. This particular lot is the result of some of those trials. This lot is a blend of Caturra and Colombia inoculated with yeast, dry-fermented for 80 hours, and then dried on raised African beds for between 10-15 days (depending on the weather). Variety Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage). Transparency Imported The Coffee Quest FOB $13.64/KG Roasted Costs $21.90/KG This is our first year working with Luis V. This lot is the fifth place winner in the recent Huila Magico competition. This Caturra & Colombia is yeast innoculated and gives us impressions of strawberry yogurt and lime zest.

Original en anglais.

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# Luis V. Hernandez - Colombia

[Voir sur le site du torréfacteur](https://september.coffee/products/luis-vicente-colomba)

250g

20,60 $US

(37,38 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 42/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 86/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 68/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 26/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Floral

Acidité citrique

Zeste de citron vert

Finale persistante

Soyeux

Sucré

Glace orange-vanille sur bâtonnet

Yaourt à la fraise

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