A Yellow Colombia variety, this Lot is designed to highlight the body, acidity and sweetness of a Honey process. After the coffee cherries go through a post-harvest selection process, they are introduced into open tanks for 180 hrs, during this time its moist its re-circulated every 8 hours and water is added to help regulate the temperature. After this period, the cherries are depulped without using water and left to dry in African Beds in its mucilage until the parchment reaches an 11% humidity. During this process the mucilague turns black because of its contact with oxygen - that's why it it called Black Honey.
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Felipe Trujillo has been with us from the beginning, co creating UVI and serving as a Mentor himself, he ensures our Mentees learn and improve their craft. A lifelong learner, his curiosity has made him a pioneer in the Specialty Coffee market, but his dedication has turned him into a true innovator. After a successful career as a CEO at an office supply company, he chose a career-path-change and decided to help his father manage the traditional coffee farm they had inherited from his grandfather. Led by passion, from day one, he began drawing inspiration from the wine industry, where he became a disciplined student of fermentation processes. Today, his farm, La Ventolera, has become a regional institution for specialty coffee. There he preaches his passion for coffee designing and teaches young farmers the art and science of coffee processing, a path that joined Unblended and Ventola under the mission of making coffee farming exciting.
Name of the farm:
Santa Barbara, Antioquia, Colombia