Hector Hernandez

Tasting notes

Character

• Floral
• Clean
• Funky

We’re thrilled to introduce Hector’s coffee for the very first time! This lot begins with Hector carefully handpicking the ripest cherries, allowing them to rest overnight in the hopper before de-pulping the next morning. The wet parchment is then placed in GrainPro bags to ferment for 48 hours, followed by a wash and thorough draining. For drying, Hector has developed a unique method: the coffee is first dried in a mechanical silo at a controlled temperature of 20°–30°C for 24 hours. It is then stabilized in sealed GrainPro bags for an entire week. Finally, the parchment returns to the silo for an 8-hour final drying session, reaching the ideal 10% humidity. Expect vibrant notes of mango, peach, and jasmine, complemented by a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..