This coffee is the result of Mid Harvest hard work. In Antioquia, the main harvests occur around the months of April and October, but there are still some cherries that grow in between, that do not get as high in ripping, or what we call as pink ripping, but that is still really good coffee. Because of this, we found that Honey process really helps the profile of this mid harvest, and also helps farmers produce in this period. Hand selected and dry depulped, it is immediately placed in drying beds for about 20 days, until it reaches 11% humidity. Profile wise, it is a classical honey with those caramel and sugar browning flavours, mixed together with a smooth body that resembles milk chocolate, it truly is a great choice for a daily morning coffee.
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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