Wine and Induction. Named after its wine-like flavor and the untraditional way it is dried, Felipe created this coffee as a way to experiment how heat during the drying phase transformed the flavors in the cup. The result was a strong chocolate taste and balanced cup with citric notes and sweetness of pineapple. For this recipe, he fermented the cherries in closed tanks for 270 hrs, then immediately put the cherries into an induction oven at 35 degrees celsius (95 degrees fahrenheit) until the humidity reached about 11-12%. This induction oven changes the temperature of the air in intervals, allowing the beans to dry in a consistent and homogeneous way.



/ lb - Green

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La Ventolera

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:

La Ventolera


Santa Barbara, Antioquia, Colombia


2000 masl




Natural dried in an inducción oven

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