We would call this a serendipity - the occurrence and development of events by chance in a happy or beneficial way - the result of creatively solving the drying bed capacity at a Specialty Coffee mill., using the resources at hand. Of course, that is different from one farm to the next. But in Ventola's case, where accessing an industrial cooler built for fruit export was convenient, Felipe took advantage of that resource to solve his capacity issue obtaining an extraordinary flavor, after processing the beans as a Natural process, fermented in cherry for about 400 hr. This long fermentation is then stopped by storing the cherries at -18˚C in industrial freezers, helping to free up space for other processes in the drying beds. Later, the cherries are taken out to get thawn for about 3 days, dried for 5 to 6 weeks. During this long process the coffee beans obtain this strong sweet taste from the cherry, definitely a different cup of coffee with notes of Blackberry, Dark Chocolate and Winey aftertaste.
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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