This time is the turn for Felipe Trujillo, another Colombian farmer of our Premium Colombian coffees.
A lifelong learner, his curiosity has made him a pioneer in the Specialty Coffee market, but his dedication has turned him into a true innovator. After a successful career as a he chose to help his father manage the traditional coffee farm they had inherited from his grandfather. Led by passion, from day one, he began drawing inspiration from the wine industry, where he became a disciplined student of fermentation processes. Today, his farm, La Ventolera, has become a regional institution for specialty coffee.
Name of the Farm: La Ventolera
Location: Santa Barbara, Antioquía, Colombia
Altitude: 2000 masl
Process: Natural Extended Fermentation
Notes:Complex coffee, super fruity, punchy with and outstanding
What Unlocked thinks about this coffee?
The perfect word to describe this coffee is fruity. It is a natural process with an extended fermentation of 360 hours, without the use of water. While fermenting, the coffee is moved daily so the coffee juice is in touch with all the cherries at all times, and because of this long fermenting period, a short drying process is required, so mechanical drying is needed. When the cherries reach 18-19% humidity, they are collected and stored in dry barrels for over a week, allowing the cherries a resting period and intensifying the aromatic properties of this coffee. After the resting period, it is then dried until 10-12% humidity, lasting around 2-3 weeks this whole process. But it really pays off, since the result is one of the best coffees with a rich aromatic and complex body, notes of blueberry, yellow fruits, it makes it a very funky, winey and fruity coffee.
Photos courtesy of Unblended Coffee