Colombia La Ventolera Orange Masceration
Colombia La Ventolera Orange Masceration
Colombia La Ventolera Orange Masceration
Colombia La Ventolera Orange Masceration
Colombia La Ventolera Orange Masceration

Colombia La Ventolera Orange Masceration

Regular price
Sold out
Sale price
$29.00
Shipping calculated at checkout.
Quantity must be 1 or more

Variety Yellow Colombia

Altitude 1900-1950 meters

Process Cherry Juice Washed

Fermentation Aerobic, Malolactic, and Acetic

Harvest December 2019

Tasting Notes Hot Orange Juice, Grapefruit, Crème Brûlée, Dreamsicle, Pantone 15-1247

This very special coffee comes to us from Felipe Trujillo at La Ventolera in Santa Bárbara, Antioquia, Colombia. After being picked, the producers hand sort the cherries for ripeness and process 70% ripe, 20% over ripe, and 10% half ripe for this coffee. The cherries are then transferred to a tank of water to select the densest cherries and clean the fruit. This mass is then kept in the tank for a 72 hour aerobic fermentation and acetic process while the cherry juice is collected and saved each day. The cherries are then de-pulped and yeast is added along with the cherry juice to begin malolactic fermentation and grow yeasts into the mass. After 72 hours the coffee is then washed in the traditional process and the coffee is allowed to dry on sun beds for 2-3 weeks until it reaches 11% moisture. 

Felipe Trujillo operates under the name Véntola Coffee from Santa Bárbara, Antioquia, Colombia. He is a 4th generation coffee producer, and took over from his father full-time about six years ago. He brought his engineering expertise from the university to the farm, and implemented some strategies to improve the flavor and quality of the coffee. The international coffee price was in the middle of a 12 year decline at that moment, and the Trujillos realized they needed to implement some changes in order to keep the farm operational.


Years later, he’s refined his fermentation techniques to become an industry leader in Colombia. Honeys, naturals, extended fermentations, anaerobic, etc… all words not thought possible in Colombia, even a few years ago.

Felipe operates two farms in Santa Bárbara by the names of La Ventolera (windy point) and a short walk down the road, Los Pinos (the pines). In total, he has around 190,000 trees. He cultivates a number of varieties, but the vast majority are the castillo and colombia varieties, both developed by agronomists at the National Coffee Federation in Colombia over the last two decades. These cultivars have a trace percentage of robusta DNA, which helps them remain resistant to leaf diseases that have ravaged other parts of Latin America. For the orange washed process, he’s chosen to utilize only the yellow colombia variety, which has some light and bright tropical fruit characteristics that work well with a less intrusive fermentation process, such as the orange.