We met Jaime about two years ago; his farm is small, his coffee so good, the result of slowly selecting just the red ripe cherries. Jaime does his Natural by fermenting the cherries in open tanks with water, adding each day a new batch and letting them absorb all the sweetness from its own juice for 90 hours. Then he spreads them in drying beds for 4 to 6 weeks until it reaches 11% moisture. The result? A sweet cup, with notes of red apple, strawberry and vanilla.
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Jaime Lopez was an early farm manager at La Ventolera and served as a mentor to Felipe when he was a child. Jaime embodies the tradition of coffee farming: persevering, joyful, and hardworking. He currently owns a small farm near La Ventolera, where he is dedicated to full-time production. He enjoys working on the farm as an everyday task that makes him feel alive and strong. He is considered the spirit of UVI and serves as a mentor and role model, sharing his many years of experience and wisdom.
Name of the farm:
Santa Barbara, Antioquia