When Valeria joined our team, she proposed naming each coffee after a family member that best represents its unique characteristics. The coffee that most embodies Valeria herself is named after her. "Valeria is the duality between citric and sweetness, and that's me. I can be hard sometimes, but I always strive to be kind and do well." To produce Valeria's coffee, we picked 3,000 kilos of coffee in small batches and fermented them for 12 hours in cherry. We then depulped the coffee and fermented it again for 24 hours. After the final fermentation, we washed the coffee beans and dried them in silos at a constant temperature of 45 to 50 degrees Celsius until they reached a moisture content of 11%.
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Valeria Pino is the youngest member of the Young Producer Program. She comes from a family of traditional coffee farmers but has shifted towards producing differentiated coffees. Her enthusiasm has even spread to her family! Jaime, a lifelong coffee farmer, brings a wealth of experience to the Young Producer Program. He taught Felipe Trujillo, a mentor of the program, everything about coffee farming. Now, Jaime is passing his knowledge on to Valeria by teaching her how to harvest, process, and dry the cherries. The learning experience has been valuable for both Valeria and Jaime, and we are proud of the outcome!
Name of the farm:
Montebello, Antioquia, Colombia
Castillo and Colombia
Washed / Cochadas