This coffee, sweet as honey and milk chocolate, is the result of a well-balanced yellow honey process. This recipe consists of hand-selecting rippen Yellow Colombia cherries, and after a secondary density selection in water tanks, these cherries are depulped without using additional water. Once the cherries are depulped, they are left to dry covered in their mucilage in raised beds for about 3 weeks. At that phase, the mucilage melts and ferments around the bean, creating flavor precursors that will later diffuse into the bean. Because the mucilage is so delicate, the beans must be moved constantly to avoid the creation of fungus and promote homogeneity.
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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