Producer: Felipe Trujillo
Farm: La Ventolera
Origin: Colombia
Region: Vereda Las Mercedes, Santa Barbara Antioquia
Elevation: 1820 masl
Variety: Yellow Colombia
Process: Natural
Fermentation: Acetic, Malolactic
Notes: Bright Citrus, Floral, Honey, Lemon, Sweet aftertaste, Full Body
1. After picked, the mass are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteria's.
2. All the cherries are selected by hand just the ripe 90% and over ripe 10% approx.
3. The mass is kept in a tank to start the aerobic fermentation and the acetic 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 finished stainless steel) hermetically closed and with a gas valvule to controlling the anaerobic process during one week.
5. Cherries are spread in the sunbeds driers for 5-6 weeks until 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