assembly coffee | angie hernandez | colombia
Tastes like_
+ Raspberry + Caramelised hazelnut + Creamy
Angie hernandez
The Hernandez family's coffee legacy is remarkable. Ricuarte Hernandez, the youngest of eight brothers, won first place in Colombia's inaugural Cup of Excellence contest in 2005 with coffee from Los Nogales.
Tragically, he was killed in 2013. His youngest son, Oscar Fernando, took over, assisted by sisters Angie and Olga. Olga is involved with the National Federation of Coffee Growers, while Angie, 24, leads fermentation research, applying her industrial engineering background to enhance coffee quality through innovative fermentation techniques.
Fermentation
+ This specific coffee was processed with a thermal shock method in which the cherries were heated and then cooled rapidly while submerged in water (this can change the cell structure of the cherries which can produce more complex and prominent flavours in the cup).
+ The cherries were pulped and then added to fermentation tanks along with the sugars produced by this process (this can enhance the flavour and sweetness of the coffee in the cup) for 120 hours. After this, the cherries were dried and then shipped to us in London.
Tastes like_
+ Raspberry + Caramelised hazelnut + Creamy
Angie hernandez
The Hernandez family's coffee legacy is remarkable. Ricuarte Hernandez, the youngest of eight brothers, won first place in Colombia's inaugural Cup of Excellence contest in 2005 with coffee from Los Nogales.
Tragically, he was killed in 2013. His youngest son, Oscar Fernando, took over, assisted by sisters Angie and Olga. Olga is involved with the National Federation of Coffee Growers, while Angie, 24, leads fermentation research, applying her industrial engineering background to enhance coffee quality through innovative fermentation techniques.
Fermentation
+ This specific coffee was processed with a thermal shock method in which the cherries were heated and then cooled rapidly while submerged in water (this can change the cell structure of the cherries which can produce more complex and prominent flavours in the cup).
+ The cherries were pulped and then added to fermentation tanks along with the sugars produced by this process (this can enhance the flavour and sweetness of the coffee in the cup) for 120 hours. After this, the cherries were dried and then shipped to us in London.
Details
+ Producer_ Mutheka Farmers Cooperative Society
+ Region_ Nyeri
+ Variety_ SL14, SL28
+ Terroir_ 1600-1700 masl, temperate tropical climate
+ Process_ Washed
About — Assembly
+ An award-winning specialty coffee roastery based in Brixton, London, has been redefining the role of roasting in the specialty coffee value chain since its inception in 2015.
+ Emerging from a collaboration of the UK’s top independent coffee shops in 2014, our mission focuses on sourcing exceptional coffees tailored to customer desires.
+ They leverage data from the coffee supply chain to inform our offerings, challenge conventional practices, and promote sustainable methods that benefit both producers and consumers.
+ Their journey began at the London Coffee Festival, where we proudly sponsored the first-ever Coffee Masters in April 2015, setting the stage for our commitment to quality and community in every cup.
