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.
$
9.0
/ lb - Green
Contact for DetailsJaime Lopez, an early farm manager at La Ventolera, was actually Felipe’s mentor when he was a child. Jaime represents the tradition of coffee farming: ever persevering, joyful and hard-working: He now has a small farm near La Ventolera, dedicated full time to his production and enjoys it as an everyday task, making him feel alive and strong. You could say he is the spirit of UVI, where he serves as a Mentor and a role model, for his many years of experience and his wisdom.
Name of the farm:
La Fortuna
Location:
Santa Barbara, Antioquia
Altitude:
1650 masl
variety:
Castillo Colombia
Processes:
Natural
