For this coffee, Andres used one of the oldest processing methods: "Cochadas" , which means small batches. When they are in the middle of the big harvest, he picks small batches throughout the week. He goes ahead and begins fermenting some of the cherries first and then adds to it until they run out of space for the first batch (usually up to 5 days). So that means that some of the cherries have been fermenting for 5 days and some have been fermenting for 12 hours. This creates more complexity and acidity, allowing him to get some differentiated flavors like chocolate, notes of mint and citric acid that together make a clean and balanced cup of coffee!
$
4.7
/ lb - Green
Contact for DetailsAlvaro Andrés Cardona Molina is one of the producers of the PEC program (Coffee Speciality Program) and a leader within the UVI Mentees. If he is not working in his family’s farm, La Ilusión, he is working with Felipe in his farm, keeping track of other UVI Members’ production and processes or managing his uncle’s farm, Villa Lucía. He’s a dreamer and an overachiever! He has worked with coffee since the age of 12, as a family tradition. His dedication and attention to detail has rewarded him and his family, with a donation to improve his processing capacities by building a processing facility, making an impact in his neighbourhood and the quality of his craft.
Name of the farm:
Villa Lucía
Location:
Santa Barbara, Antioquia
Altitude:
1650 masl
variety:
Castillo and Colombia
Processes:
Washed in small batches
