Hector Ramos
Café PistaAbout This Coffee
This coffee is from Hector Ramos, a producer from Ricabrisa, a small hamlet in Tarqui, southern Huila, Colombia. Hector learned cupping techniques in San Agustín with the Ortega-Gomez family and renovated an old dryer to process his coffee. Cherries are harvested at full ripeness, fermented for 24 hours in cherry, then manually depulped. The beans undergo 120 hours of dry fermentation in sealed bags before being washed and slowly dried for 25 days in a solar dryer. This lot is part of Hector's transition into specialty coffee, supported by Semilla and the Monkaaba network.
Origin
Huila (Colombia)
Tarqui, Huila (Colombia)
Flavor Notes
Roast Level
—
Processing
Anaerobic Fermentation, Experimental Fermentation
Typology
—
CP
Café Pista
What began in 2014 as Le Pista Cafe Mobile, a bicycle powered coffee cart created by Maxime Richard, has grown into a Montreal roastery with three brick and mortar locations. The first permanent cafe opened on Beaubien Street in 2016, and roasting now takes place on a Loring S15 Falcon at the Rue Masson location. Cafe Pista maintains a farm to table mentality, building direct relationships with producers to ensure quality and traceability from origin to cup. In a uniquely Montreal twist, select locations transform into Vin Public wine bars on Thursday and Friday evenings, blending coffee culture with the city's vibrant social scene.
Similar Coffee Beans
