Producer: Felipe Trujillo
Farm: La Ventolera
Origin: Colombia
Region: Vereda Las Mercedes, Santa Barbara Antioquia
Elevation: 1950 masl
Variety: Castillo
Process: Natural
Fermentation: Acetic, Malolactic
Notes: Chocolate, Brown Sugar, Lemon & Lime, Red Fruits & Sweet Aftertaste
Process description
1. After picking, the masses are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteries.
2. All the cherries are selected by hand just the ripe 90% and over ripe 10% aprox.
3. The mass is kept in a tank to start the aerobic fermenta on and the acec process. It gives the
fruity smell and taste of the coffee.
4. After 12 hours of fermentation, the cherries are packed in fermenters (beer fermenters in sanitary 2B finish stainless steel) hermetically closed and with a gas valve to control the anaerobic process during one week.
5. Cherries are spread in the sunbeds driers for 5-6 weeks unl the grain is under 11% of moisture.
6. The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before its milled and
exported.