With the properties of the Andean mountains at over 1500 meters above sea level, in the middle of the coffee region which has been declared common heritage of making by UNESCO (The United Nations Educational, Scientific and Cultural Organization), Villa Clara Coffee is grown.
In a region which works with production methods allowing for sustainable forest, environmental, social and economical development, the township of Alto de la Paz is found, where the green of its mountains and the endless spectrum of colours of the local flora is mixed with the delicious aroma of its coffee. Cafe Villa Clara produces Coffea Arabica in Caturra and Colombia varieties, grown at 1,450 meters above sea level in soils. Melanudands volcanic ash is acidic, with medium-sized grains that allow for variable depth, with a thickness of over 100 cm and dark brown colour, producing light soils with high porosity. The soil of the region has the particular characteristic of a high water storage capacity, which allows plantations to have excellent reserves even in prolonged dry seasons.
Thanks to the geographical conditions, weather, soil and biodiversity, the Mejia Londoño family can grow for the world a balanced and flavorful Colombian Coffee with high cupping standards, produced and processed with strict quality levels and certified raw material. All the trees are manually planted ensuring healthy tress density of 8,000 to 10,000 trees per hectare. The cup has a fruity, caramel, mint and nuts aroma, with chocolate and vanilla taste.
Processing
Washed
Excelso
Variety
Caturra, Yellow Bourbon
Description Process
Cherries are left for cherry fermentation for 44 hours, afterwards in fermentation tanks for 36 hours, it allow the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till ideal moisture content. Wahsed process usually bring out the brightness and clean cup of coffee beans.
Tasting note
Tropical Fruit, Black Chocolate, Nuties Butter
Processing
Washed
Supremo
Variety
Caturra, Yellow Bourbon
Description Process
Cherries are left in fermentation tanks for some hours, it allow the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till ideal moisture content. Wahsed process usually bring out the brightness and clean cup of coffee beans.
Tasting note
Berry, Orange, Caramel-milk, Nuts, Cocoa
Processing
Anaerobic Natural
Variety
Caturra
Description Process
44 Hr slow and control aerobic
Natural coffees are harvested ripe then leave it to dry intentionally, before that, the coffee beans will be placed in a GP bag for anaerobic fermentation for 70 hours to produce more flavour, then place on Africa beds fro sun-dried 20-25 days to reach its ideal moisture content.
Tasting note
Cherry, Pineapple, Chocolate, Champagne
Processing
EA Sugar Cane Decaf
Washed
Variety
Caturra
Description Process
The magic of Sugarcane decaffeination in Colombia comes from a naturally occurring compound, Ethyl Acetate (EA), which is derived from sugarcane. That’s why it is also commonly referred to as natural decaffeinated.
The dried green beans are first steamed in low temperature to soften it and opens the pores of the bean, this process will also remove the silver skin of the green bean. Then they were transferred into an extraction tank filled with EA, EA binds with caffeine and could be extracted through the flow of water and isolate from the bean. This processing avoids the use of high temperature and high pressure which could help keeping the flavor in the coffee bean as much as possible. The caffeine-removed beans will be steamed once again after leaving the fermentation tank to remove residual EA. (Boiling point of EA is 77∘C, will be all removed during roasting.) After cooling down, they will be polished with plant wax to maintain the shape of the bean, which is why this green bean looks slightly shiny. Finally, the beans were dried again to the target moisture content they had before the process.
Tasting note
Jujube, Dried Tangerine Zest, Walnut, Brown Sugar
Processing
Mandarin Washed
Orange Soda
Variety
Castillo
Description Process
Castillo has been grown extensively in our farm, experienced and rigorous pickers would only hand-pick mature Castillo. We intentionally remain a certain level of mucilage after depulping, and then put them together with crushed fresh oranges for fermentation. Oranges of course were to give coffee the fascinating flavour and fragrant of mandarin, while the mucilage helps to maintain the sweetness of the coffee bean.
Tasting note
Orange Fanta, Lime, Pomelo Jam, Sugar