During Briana’s visit from Second State from Charleston, we did an experiment together. Her goal was to achieve a very sweet natural coffee with a good body. To accomplish this, Andrés proposed a 4-day fermentation in plastic tanks using a mixture of honey and water at an ambient temperature of 45 degrees and a mass temperature of 30 degrees. This approach would accelerate the process and enhance the flavor. After that, the coffee was dried in sun bed driers for 6 to 12 days and finished in mechanical dryers. The result was an exceptionally sweet coffee with notes of cherry and wine, a full body, and a lingering aftertaste of milk chocolate.
$
8.5
/ lb - Green
Contact for DetailsÁlvaro Andrés Cardona Molina is one of the producers of UVI program (Unblended and Ventola Insitute, a program to guide young coffee producers into the creation of their own coffee business). He’s a dreamer and a go-getter! Andres works with coffee since he was 12 years old, as a family tradition. He currently manages his uncle’s farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. His dedication and curiosity have taken him to new coffee processes and experiments, always seeking new ways of making his coffee a special one.
Name of the farm:
Villa Lucía
Location:
Santa Barbara, Antioquia
Altitude:
1650 masl
variety:
Castillo - Colombia
Processes:
Natural
