Tucán Filtro - Colombia

Hertson Bernal is the owner of the La Esperanza farm, located in the coffee-growing region of Huila, in Colombia. While working managing a coffee farm with his brother Jesús, they both decided to plant lulo, which they managed to sell at a very good price and create a small savings with which they would later acquire their own farm.

With time and effort, Hertson and his family were able to settle on the farm and renovate the existing coffee plantations, growing Caturra, Castillo, Colombia and Cenicafé. The next step was to build a new mill and a house for the family.

Since purchasing his farm, Hertson has not stopped participating in national fairs to continue implementing improvements to his farm and coffee processing methods. At the end of 2023 we had the opportunity to meet him in person during his stay in Barcelona.

About the process
Coffee cherries are received and classified by ripening. They are then fermented anaerobically for 300 hours and finally dried in the open air with the Mountain Dry technique.

Tucán, one of our most complex and remembered coffees is back and it does so with the help of Herston Bernal at the helm of the Esperanza farm in Huila, a coffee-growing area that has us very bad used to exporting high-level coffees like this one. Funky grade 3/3 profile with vinous flavors and complex acidity resulting from its 300-hour controlled fermentation process in which the coffee cherries are received and classified by ripening. They are then fermented anaerobically for 300 hours and finally dried in the open air with the Mountain Dry technique. The result of this entire process gives us notes of tropical fruit, kiwi and passion fruit without losing balance. The body we obtain is creamy and its sweetness reminds us of white chocolate.

V60 Recipe:
Dose: 15g
Yield: 245g
Grinding: 24 clicks (Commander)
Rest: 9 days after roasting

Preparation:
Pre Infusion of 45g + 3 pours
0:00: 45g
0:45: 70gr (up to 115gr)
1:15: 70gr (up to 175)
1:45: 70gr (up to 245gr)
*spin Rao* (move the cone in circles)

Total Time 2:35 – 2:45, depending on the flow with which it is poured, rest time after roasting, etc.
TDS: 1.35
Extraction %: 22.07%

Recommended Use:
V60 / AEROPRESS / FRENCH PRESS / POUR OVER / COLD BREW / CHEMEX