complex and boozy with notes of blackberry, dark plum, pineapple, yoghurt-like lactic acidity and nougat aftertaste
Colombia is a country that offers, in addition to excellent coffee, space for experimental processing. And even if we are not fans of fermentations, this microlot convinced us that creativity and a unique approach can be the result of atypical flavors...
Villamaría's processing station was chosen due to its perfect climate and altitude for the drying of naturally processed coffee. Villamaría is a Colombian municipality located in the department of Caldas. The region is fed by numerous sources of water and natural resources. The station currently represents the harvests of 30 to 50 coffee producing families in the surrounding area of Villarazo, sitting at altitudes higher than the drying station itself.
La Batea means the valley in English and is an area of Villamaria where its incredibly steep hills provide a unique microclimate. Here, cold air currents swoop down from the snowy mountains of Santa Isabel and Volcan Nevado del Ruiz, improving air quality, circulation, and pollination, whilst cooling the air temperature that surrounds the growing cherries!
Home to 20 members of the Red Association Villamaria. The topography of Villamaria is challenging to put it mildly, as it comprises steep hills and valleys that have been affected by volcanic activity in the not so distant past.
This fantastic microlot uses the water pillow technique, first launched at our farm El Fénix, in Quindio. The process uses cool temperatures by utilising cold water poured above plastic sheeting, creating a vacuum seal above the coffee cherries. Cold water reduces the fermentation temperature, and allows the coffee to sit in cherry for an extended period, with no interaction from additional oxygen.ň
The temperature remains stable and low because the surface water acts as a heat exchanger, with the warmth evaporating off of the top. Once pulped post fermentation, they are dried for up to 20 days on raised beds.