Jose Vasquez's years of learning and perseverance have led to the creation of this coffee. He was inspired by his studies at PEC and SENA and put his own touch on the natural process. He personally trains all of the cherry pickers to ensure that only the best and ripest coffee is harvested. The coffee is then selected and fermented in the washing channel for 36 hours. After that, Jose prefers to give it a little mechanical drying before putting it on the drying beds to ensure that the coffee develops only the desired characteristics. This process takes up to 15 days to achieve parchment coffee. This coffee has notes of pepper and cinnamon, with a wine-like sensation, making it one of the more complex coffees we work with.
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Jose Daniel Vasquez is an entrepreneur, or as he likes to call himself, a "coffee-preneur" at just 25 years old. With the support of his wife and inspiration from his 5-year-old son, he created his own roasted coffee brand, Vascoffee. He grows the coffee himself in the Antioquia region and distributes it throughout the area. Despite facing many challenges in his short life, he has always had the support of his mother, Luz Mery, and is a true illustration of resilience. Like many other young people, Jose inherited his farm from his parents. However, instead of selling it and moving back to the city, he decided to pursue the opportunity in front of him and make the best of it. He lives about an hour away from Andes, Antioquia in a small village called Santa Ines. Jose has a degree in Agroecological Production and attended the Fermentation Bootcamp and Specialty Coffee Production courses at SENA. Combined with his 16 years of experience, he truly stands out as a role model for young coffee farmers.
Name of the farm:
Andes, Antioquia, Colombia
1850 - 2000
Castillo & Colombia