Description
1kg Colombia Victor Herrera (Micro Lot) Green Coffee Beans
Discover the magic taste of Colombia Victor Herrera Green Coffee Beans, a premium micro lot from the Huila region. Grown at high altitudes (1,700–1,900 MASL), this coffee has a bright and complex flavour profile, featuring notes of pomelo, hibiscus tea, and guava.
Produced by Victor Herrera, this coffee is made from the Tabi variety, a unique hybrid of Timor, Bourbon, and Typica. After harvesting, the coffee undergoes a long dry anaerobic fermentation for 30 hours, then is sun-dried on concrete patios to achieve the perfect moisture content. This process enhances its sweetness, floral notes, and clean acidity.
Flavour Profile & Aroma
- Pomelo: A refreshing citrus brightness with subtle sweetness.
- Hibiscus Tea: Delicate floral notes with a tea-like mouthfeel.
- Guava: A tropical fruitiness that lingers in every sip.
Why Choose This Micro Lot?
- Specialty-Grade Beans: Carefully grown at high altitudes for greater complexity.
- Unique Tabi Variety: A resilient hybrid that combines the best traits of its parent beans.
- Precision Fermentation: Long dry anaerobic processing enhances its natural fruitiness.
Home Roasting Profile
For a balanced roast, consider these recommendations:
- Light Roast: Highlights floral and citrus notes, best for pour-over.
- Medium Roast: Enhances sweetness and body, perfect for filter coffee.
- Medium-Dark Roast: Adds depth, bringing out caramelised fruit notes, great for espresso.
Colombia Victor Herrera should be roasted lighter rather than darker because its value lies in clarity, sweetness, and origin character, which darker roasts destroy.
Final Roaster Takeaway
Victor Herrera coffees are designed to be expressed, not dominated.
A lighter roast:
-
Preserves acidity
-
Enhances sweetness
-
Maintains complexity
-
Respects origin
A darker roast replaces all of that with roast bitterness.
This is why lighter roasting is not just preferred—it is correct for this bean.
Best Resting Time
7–10 days
Victor Herrera coffees benefit from rest.
Espresso peaks after day eight.
Brewing Methods
- V60: Accentuates floral and citrus notes with a crisp, clean finish.
- Aeropress: Enhances sweetness and brings out a tea-like body.
- Clever Dripper: A smooth, balanced cup with bright fruit flavours.
Key Features:
- Origin: Colombia
- Region: Huila, Oporapa
- Variety: Tabi
- Process: Washed
- Altitude: 1,700–1,900 MASL
- Flavour Notes: Pomelo, hibiscus tea, guava
- Acidity: Bright and balanced
- Best Brewing Methods: V60, Aeropress, Clever Dripper
Here is what you should NOT do with this gorgeous bean, and why.
Do Not Roast It Dark
Avoid pushing past medium development.
Dark roasting burns off florals and fruit.
You lose clarity, sweetness, and origin character.
The cup turns generic and smoky.
Do Not Rush the Roast
Fast heat early causes tipping and scorching.
That masks acidity and flattens flavour.
This bean rewards steady heat and patience.
Do Not Stall After First Crack
Dragging development kills brightness.
Flavours become baked and dull.
Aim for clean momentum through development.
Do Not Blend It for Volume
This is not a filler coffee.
Blending too heavily with low-grade beans wastes its quality.
Use it as a highlight or single origin.
Do Not Drink It Too Fresh
Avoid brewing in the first 48 hours.
The cup will taste sharp and unsettled.
Rest allows sugars and acids to balance.
Do Not Over-Extract
Heavy extraction creates bitterness fast.
Fine grinds and long shots hide sweetness.
Respect its delicate structure.
Do Not Ignore Water Quality
Hard water mutes acidity and florals.
Poor water removes sparkle.
Use balanced, low-mineral water.
Do Not Mask It With Milk
Large milk drinks bury nuance.
Subtle fruit and florals disappear.
If using milk, keep it minimal.
Final Thought
This bean shines when treated gently.
Control heat, extraction, and intention.
Let its elegance lead, not your roast curve.
On an ending note, Colombia Victor Herrera Green Coffee Beans are an excellent choice for home roasting and specialty brewing. Perfect for those who love bright, fruity coffees.
We love roasting specialty coffee and we hope you do to. Roasting takes time and patience and you will make a few mistakes on the way. Don’t forget to let us know how you go roasting.
Happy roasting
Gianni Cirelli + Team
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