The perfect word to describe this coffee is fruity. It is a natural process with an extended fermentation of 360 hours, without the use of water. While fermenting, the coffee is moved daily so the coffee juice is in touch with all the cherries at all times, and because of this long fermenting period, a short drying process is required, so mechanical drying is needed. When the cherries reach 18-19% humidity, they are collected and stored in dry barrels for over a week, allowing the cherries a resting period and intensifying the aromatic properties of this coffee. After the resting period, it is then dried until 10-12% humidity, lasting around 2-3 weeks this whole process. But it really pays off, since the result is one of the best coffees La Ventolera has to offer, with a rich aromatic and complex body, notes of blueberry, yellow fruits, it makes it a very funky, winey and fruity 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
Natural Extended Fermentation