This exceptional process of a common variety, Castillo, is the perfect illustration of "terroir" as the taste of the producer's hands. This experimental carbonic maceration washed of a 35-year-old Castillo lot, displays notes of Cotton Candy, Strawberry Mermelade, and Bright mandarine. This coffee is one of Felipe's latest designs, which consists of letting the cherry ferment for 72 hours. At this stage, the cherries produce a juice that will be used later in the process. Then, the coffee is depulped and submerged in the coffee's moist. Thus, allowing yeast to grow and interact with the coffee parchment. Both processes take place in an oxygen restricted environment, or "anaerobic fermentation."
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Felipe Trujillo is 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.
Name of the farm:
Santa Barbara, Antioquia