Farm: La Ventolera
Origin: Santa Barbara, Antioquia, Colombia
Variety: Yellow Colombia
Altitude: 1900-1950 masl
Process: Washed with Cherry Juice
Fermentation: Acetic, Lactic & Malic
Cupping Notes: Mandarina Orange, Sweet, Citric, Sweet Prolonged Orange Peel Flavor
 
PROCESS:  
1. After picked, All the cherries are selected by hand just the ripe 70%, 20% over ripe and 10% half ripe cherries (red color). 
2. The mass are floated to select only the dense cherries. This also cleans the fruit of bacteria. 
3. The mass is kept in a tank to start the aerobic fermentation and the acetic process. This imparts the fruity smell and taste to the coffee. Every day, the juice of the cherries is removed and kept in special cans.  
4. After 72 hours of fermentation, the cherries are depulped and kept in a closed tank to start the malolactic fermentation and grow the yeasts in the mass. The juice of the cherries is spread throughout the mass.  
5. After 72 hours of fermentation, the juice is drained from the mass leaving the parchment sticky. 
6. The mass is spread on drying beds for 2-3 weeks until the grain moisture content is below 11%. 
7. The coffee, still with parchment, is kept in Grain Pro bags for at least 2 weeks before milling and export.