Felipe named this coffee after the Portuguese wine, Oporto, for how it smelled during the drying face. In the cup, it is delicate, fruity and sweet. With a full body, and of course, wine-like flavors. A Castillo variety, just like many of Felipe’s processes, this unique flavor profile is obtained after 136 hours fermentation in cherry in open tanks. An open tank fermentation, like it happens in a regular Natural process, creates acetic acid which turns into sweet and fruity sensations and when done right, a balanced acidity. After the fermentation in the tanks face, the beans are then transported to a raised bed for a period of between 4 to 5 weeks until they reach 11% - 12% moisture content.
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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