This coffee is the result of hard work during the mid-harvest season in Antioquia. While the main harvests occur around the months of April and October, there are still some cherries that grow in between and do not ripen as much, or what we call "pink ripening." However, this coffee is still of high quality. We found that the Honey process really helps to enhance the profile of this mid-harvest coffee and also helps farmers produce during this period. The coffee is hand-selected and dry depulped, after which it is immediately placed on drying beds for about 20 days until it reaches 11% humidity. In terms of its profile, it is a classical honey with caramel and sugar browning flavors, mixed with a smooth body that resembles milk chocolate. It is a great choice for a daily morning coffee.
$
5.8
/ lb - Green
Contact for DetailsFelipe Trujillo is a lifelong learner and mentor who is passionate about specialty coffee and has become a pioneer in the industry. After leaving a successful career as a CEO in the office supply business, he returned to his roots and helped his father manage the traditional coffee farm they had inherited from his grandfather. From the very beginning, he was dedicated to learning and improving, drawing inspiration from the wine industry and becoming a disciplined student of fermentation processes. Today, his farm, La Ventolera, is known throughout the region for its specialty coffee and Felipe shares his knowledge and passion with young farmers, teaching them the art and science of coffee processing.
Name of the farm:
La Ventolera
Location:
Santa Barbara, Antioquia, Colombia
Altitude:
2000 masl
variety:
Castillo
Processes:
Honey
