Variety Yellow Colombia
Altitude 1900-1950 meters
Process Cherry Juice Washed
Fermentation Aerobic, Malolactic, and Acetic
Harvest December 2020
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 producer's hand sort the cherries for ripeness and process 70% ripe, 20% overripe, 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 sunbeds 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.