For this coffee, Andres used one of the oldest processing methods: "Cochadas" , which means small batches. When they are in the middle of the big harvest, he picks small batches throughout the week. He goes ahead and begins fermenting some of the cherries first and then adds to it until they run out of space for the first batch (usually up to 5 days). So that means that some of the cherries have been fermenting for 5 days and some have been fermenting for 12 hours. This creates more complexity and acidity, allowing him to get some differentiated flavors like chocolate, notes of mint and citric acid that together make a clean and balanced cup of coffee!
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Alvaro Andrés Cardona Molina is one of the producers of the PEC program (Coffee Speciality Program). He’s now working at Felipe’s farm and leading the UVI program, keeping track of the other’s producest harvest and processes. He's a dreamer and a go-getter! Andres has worked with coffee since he was 12 years old, as a family tradition. He currently manages his uncle's farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. His dedication and curiosity have taken him to new coffee processes and experiments, always seeking new ways of making each coffee a special one.
Name of the farm:
Santa Barbara, Antioquia
Castillo and Colombia
Washed in small batches