Sello Véntola

VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

VERANILLO NATURAL

PRODUCT PROFILE

THE EXPERIENCE:

When served as a cold drink, the sparkling notes of pink wine and the fragrance of strawberries and red apple create a delightful first impression. The citric and malic acidity combine to give a crisp, refreshing taste, while the smooth winey notes and subtle lactic undertones add depth and balance. The alcoholic fermentation imparts a slight effervescence, enhancing the sensation of a fun, sparkling beverage. As the drink lingers, the prolonged aftertaste leaves a balanced, fruity finish, making this coffee an exciting choice for chilled, adventurous beverages like snap or chill drinks.

THE CHALLENGE:

Our client in China sought a coffee designed for the summer season, ideal for cold beverages like snap or chill drinks. They requested something fun and sparkling that highlights the wine-like and alcoholic notes. This presented a unique challenge — to create a coffee that balances fruity, lactic, and malolactic flavors while retaining its bright, refreshing qualities when served cold

PROCESS:

  1. After picking, 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
  2. The mass is kept in a tank to start the aerobic fermentation and the acetic process. It gives the fruity smell and taste of the coffee. 
  3. After 72 hours of fermentation, the cherries start drying in a mechanical fan beds (just air) at at ambient temperature for one week until the moisture of the cherries goes below 20%. We call this the speedy drying process. 
  4. The cherries are spread in the sunbeds driers for 3-4 weeks until the grain is under 11% of moisture. 
  5. The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before its milled and exported.