"I enjoyed doing this coffee because it was not only easy, it also saved me working steps and water. I let the cherries ferment for 96 hours, then I dried it in silos and after that in drying beds for a total of 204 hours" , says Andrés excited when we ask him about this coffee. Felipe Trujillo, UVI Mentor, taught him how to do it. Its flavor is a result of a new knowledge and the importance of having a mentor in the process. Get ready to love this coffee with notes of Red Wine, Strawberry Hard Candy and Dark Chocolate.
$
9.5
/ 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:
Caturra and Castillo
Processes:
Natural
