Mahusa – John Hurtado
ZeměColombia
OblastCaicedonia, Valle
FarmaMahusa
Nadmořská výška1800 m
Velikost farmy56 ha
John Hurtado grew up on a family coffee farm. While his family took care of the farm, John decided to move to the United States to explore new opportunities in life and business. At that time, coffee took a back seat in his life.
Thirty years later, he decided to return to his homeland and take over the family farm, transforming it into what it is today. He revamped and improved the Mahusa farm, not only focusing on standard commodity coffees but also on exotic varieties.
Through many mistakes and successes, he managed to refine the coffee processing methods. One of his greatest achievements in coffee cultivation was the diversification of crops, which allowed him to see how he could help his pickers and elevate not only his farm but also the neighboring coffee growers. The coffee produced there is exceptional, which was one of the main reasons John decided to return to being a coffee farmer. Its uniqueness lies in the fact that it is grown with love and passion, while also respecting the native fauna and flora, which contribute to soil regeneration and other critical processes on the farm.
The farm is situated at an average altitude of 1,700–1,900 meters above sea level and is surrounded by three water springs and two native forests. Another remarkable and successful initiative on the farm was teaching the pickers to „talk“ to the coffee plants, care for them, and respect them. John’s wife, a gardening enthusiast, learned from her mother that when you talk to plants, they listen. To ensure that the pickers understand the significance of their work and treat it with respect, coffee is roasted and consumed daily on the farm, and the pickers are also given coffee to take home.
O kávě
The coffee processing method is artisanal, with a strong emphasis on environmental sustainability. In the natural processing method, we do not use any water at all, and in the honey processing method, we use only 1% of the water compared to standard practices on other farms.
CO-24-030
Mahusa Wush wush N
The process begins with the harvest, during which the ripeness of the cherries is carefully considered. The cherries are then submerged in water to remove impurities and any beans with low density or weight that could affect the physical or sensory qualities of the cup. Next, manual sorting is performed to remove cherries that are not yet at optimal ripeness. The sorted cherries are then placed into plastic bags or tanks, initiating a fermentation process that lasts 120 hours. During this time, parameters such as temperature and Brix levels are monitored to create a homogeneous mass and develop pleasant flavor characteristics in the cup. After the fermentation period, the drying process begins, which takes place on drying beds under direct sunlight for almost four weeks. Finally, samples are taken for physical and sensory analysis to determine yield and flavor profile.
CO-24-118
Mahusa Wush Wush N
72-hour fermentation
Hand-picked coffee cherries are carefully selected and washed after harvest to remove any impurities. They are then placed into stainless steel tanks for a 24-hour fermentation process. After this period, the cherries are removed, mixed, and placed back into the tanks. This process is repeated 3 to 5 times, depending on the temperature and the desired level of fermentation. Once fermentation is complete, the coffee is dried under the sun, with the drying beds covered in the afternoon until the next day to ensure a stable drying process. The total drying time takes 8 to 12 days.
CO-24-119
Mahusa Yellow Bourbon N
96-hour fermentation
Hand-picked coffee cherries are carefully selected and washed after harvest to remove any impurities. They are then placed into stainless steel tanks for a 24-hour fermentation process. After this period, the cherries are removed, mixed, and placed back into the tanks. This process is repeated 3 to 5 times, depending on the temperature and the desired level of fermentation. Once fermentation is complete, the coffee is dried under the sun, with the drying beds covered in the afternoon until the next day to ensure a stable drying process. The total drying time takes 8 to 12 days.
CO-24-120
Mahusa Pink Bourbon N
96-hour fermentation
Hand-picked coffee cherries are carefully selected and washed after harvest to remove any impurities. They are then placed into stainless steel tanks for a 24-hour fermentation process. After this period, the cherries are removed, mixed, and placed back into the tanks. This process is repeated 3 to 5 times, depending on the temperature and the desired level of fermentation. Once fermentation is complete, the coffee is dried under the sun, with the drying beds covered in the afternoon until the next day to ensure a stable drying process. The total drying time takes 8 to 12 days.
