Origin: Colombia

Region: Santa Barbara, Antioquia

Altitude: 2000 masl

Process: Extended Natural Frozen at -18C

Farm: La Ventolera

Variety: Castillo

Cupping Notes: Blackberry, Sweet Aroma, Strong Chocolate and Winy Aftertaste 

We would call this. serendipity - the occurrence and development of events by chance in a happy or beneficial way - the result of creatively solving the drying bed capacity at a specialty coffee mill. Using the resources at hand. Of course, that is different from one farm to the next. But in Ventola's case where accessing an industrial cooler built for fruit export was convenient, Felipe took advantage of that resource to solve his capacity issue obtaining an extraordinary flavor, after processing the beans as a natural process, fermented in cherry for about 400 hr. This long fermentation is then stopped by storing the cherries at -18˚C in industrial freezers, helping to free up space for other processes in the drying beds. Later, the cherries are taken out to get thaw for about 3 days, dried for 5 to 6 weeks.


Colombia Frozen Cherry