Hernan Botina - Filter

€16.50 ( €66.00 kg)

A family farm with whom we have been working for 10 years!

Aromatic profile: 🍑 Silky

Grinding?

Packet(s) of coffee: 1x250g

1x250g
1x1Kg

Product variants

PRODUCER

Hernan Botina

ORIGIN

🇨🇴 Colombia , Nariño
El Aguacate Plantation , 1800 m
Arabica, Castillo

Imported by Innovakit

PROCESS

Washed

ROASTING

Coffee roasted by us in our collaborative Parisian workshop

AROMATIC PROFILE

During tasting, we found aromatic notes of caramel, hazelnut and peach.

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Hernan Botina

Fermier

Benjamin Schwartz

Maître Torréfacteur

Jacob Lack

Barista

Every coffee we offer is the result of work in harmony from bean to cup

After a career in the police force, Hernan Botina decided to devote himself to his passion for coffee, surrounded by his loved ones. For over 55 years, the El Aguacate farm has belonged to the Botina family, and together they perpetuate a know-how passed down from generation to generation.

During tasting, we found aromatic notes of caramel, hazelnut and peach.

Producer

Farmer from father to son!

Hernan's farm is located near the Galeras Volcano (12,000 feet, still active!) in southwest Colombia. The soil is primarily volcanic, providing nutrients for the coffee that give it its unique signature. The farm is only 3 hectares, and its location near the equator provides perfect sun exposure for coffee plants to grow.

Origin

Region and locality: Nariño - El Aguacate Plantation : 1800 m

The department of Nariño is located in southwest Colombia, bordered by the Pacific Ocean to the west and Ecuador to the south. Nariño is a mountainous and volcanic region, with lush wildlife and flora characteristic of equatorial climates. It is also a region rich in water, crossed by the Patía and Guáitara rivers and the magnificent Cocha Lagoon, a miniature version of Lake Titicaca.

Process

Variety: Arabica, Castillo

Grain processing: Washed

After harvesting, the bean is separated from the cherry and mucilage immediately and then immersed in water, where the fermentation process begins. Enzyme activity accelerates by breaking down the sugar contained in the bean itself, rather than in the mucilage, which is then absent. This is why washed coffee contains less sugar but more acidity than plain coffee.

artisanal roasting

Coffee roasted by us in our collaborative Parisian workshop

"For this batch of Hernán Botina, I opted for a slightly dark roast, to allow time for the sugars to gently caramelize. The goal: to reveal the fruity and sweet notes of the beans, while mitigating the acidity, to offer a cup that is both smooth and delicious." Benjamin Schwartz, artisan roaster