The Beer is named in honor of Doug from Burial Beer. This process was suggested by him during his visit alongside Methodical Coffee. Doug aimed for a more controlled fermentation, so he recommended fermenting indoors in the drying beds, where the temperature is more stable, and adding the coffee pulp after it has been pulped. This approach would achieve a flavor profile with red fruit notes while maintaining the smoothness and body of a washed coffee. The result is a coffee that ferments for 4 days with both the coffee pulp and natural leachate, producing an exceptionally sweet cup with prominent caramel and red fruit notes.
$
6.7
/ 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:
Semiwashed
