Sello Véntola

VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

RUM NATURAL

PRODUCT PROFILE

THE EXPERIENCE:

When served, this coffee immediately greets you with winey and fruity aromas, setting the stage for a dynamic tasting journey. The rich sweetness of brown sugar and cacao nibs adds depth, while notes of prune, raisin, and cherry provide a complex, fruity profile. The bright citric acidity keeps the flavor lively and refreshing, creating a perfect balance between the bold, rum-like sensation and the essence of traditional coffee. Whether enjoyed as a signature brew or in creative cold beverages, this coffee delivers a fun, vibrant, and sophisticated experience, making every sip feel indulgent yet refreshing.

THE CHALLENGE:

Our client envisioned a coffee that stays true to the essence of coffee but brings a fun, lively twist — akin to the complexity and excitement of rum. The goal was to create a signature brew that balances traditional coffee flavors with adventurous notes of winey fruit, brown sugar, and cacao nibs. The coffee needed to evoke the richness of prunes, raisins, and cherries, while maintaining a bright citric acidity to keep it fresh and vibrant.

PROCESS:

  1. After picked, All the cherries are selected by hand just the ripe 90% and over ripe 10% aprox. 
  2. The mass are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteries. 
  3. The mass is kept in a close tanks (specially designed) to start the anaerobic fermentation in the whole batch. 
  4. After one week of fermentation and taking care of the process of carbonic maceration (temperature, juices, gas, etc). The tanks are drained every day after day 3 to have the wine of the cherries coming out. 
  5. Cherries are spread in the 60×60 square sunbeds, 10-12 cm of high, for one week. The mass is moved every 4 hours. This king of beds are designed to perfect control of drying and sun aerobic fermentation. 
  6. When the cherries are below 20% of moisture, they are kept in grain pro bags for 5 days. That stabilized the alcoholic and acetic process. 
  7. Cherries are spread in the sunbeds driers for 2 weeks until the grain is under 15% of moisture. 
  8. Every batch is kept again into the grain pro bags for 5 days.
  9. Cherries are spread in the sunbeds driers for 2 more weeks until the grain is under 11% of moisture. 
  10. The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before its milled and exported.