Origin
Country
Colombia
Region
Chinchiná, Caldas
Coffee grower
Ruben Mejia
Farm
Villa Clara
Altitude
1450-1550 masl
Villa Clara
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.
Variety
Process
Anaerobic Natural
Fermentation
44 Hr slow and control aerobic
Tasting note
Lime, tamarind, prune, peach, caramel, cacao nibs, passion fruit
Description Process
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.
Variety
Process
Red Honey
Fermentation
44 Hr slow and control aerobic
Tasting note
Lime, tamarind, melon, peach, caramel, cacao nibs, lime, passion fruit
Description Process
The cherry peel is removed but some amount of the fleshy inside, the mucilage remains while the beans are dried, the slower process develops, the darker colour would be. Red honey is in between Gold honey and Black honey process.
Variety
Supremo
Caturra, Yellow Bourbon
Process
Washed
Tasting note
Berry, Orange, Caramel-milk, Nuts, Cocoa
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.
Variety
Excelso
Caturra, Yellow Bourbon
Process
Washed
Tasting note
Tropical Fruit, Black Chocolate, nuties butter
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.
Region
Tolima
Variety
Premium Supremo
Caturra, Colombia
Process
Washed
Tasting note
Lemongrass, Jasmine, Basil, Lime, Melon
Description Process
Cherries are lefe 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.
