VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

Beer washed

Vereda Las Mercedes, Santa Bárbara-Antioquia

PRODUCT PROFILE

VARIETY:
Castillo Colombia
PROCESS:
Semiwashed with external yeast
FERMENTATION:
Acetic, Lactic
TIER:
Processing
FARM:
La Ventolera
LOCATION:
Vereda Las Mercedes, Santa Bárbara-Antioquia
ELEVATION:
1900 - 1950 masl
TASTING NOTES:
Acidity, Balanced and medium sweet aftertaste, Caramel, Citric and malic, Lime, Prune, Sparkling notes of passion fruit, Sugar cane, Tropical fruits, Very complex
PRODUCER:
This product bears the signature of coffee Felipe Trujillo from Véntola Coffee.

THE EXPERIENCE:

Indulge in our tantalizing profile with sparkling hints of passion fruit and tropical notes complemented by the rich undertones of prune and caramel. Its balanced complexity boasts a delightful mix of sugar cane sweetness, accented by a zesty lime twist. With a harmonious blend of citric and malic acidity, this coffee leaves a medium-sweet aftertaste, offering a truly exceptional and vibrant experience.

THE CHALLENGE:

Design and create a unique and disruptive coffee developed for the summer season with refreshing citrus and fruity notes.

PROCESS:

An experimental process was developed using saccharomyces typical of the beer industry to create a unique and authentic coffee profile. Despite being a costly process due to the high yeast concentration, it has become one of the most valued signature coffees.

The cherries undergo a meticulous selection process, with only dense and hand-picked cherries, comprising 70% ripe, 20% overripe, and 10% half-ripe cherries. 2. The cherries are then subjected to aerobic fermentation and acetic processes in a tank, imparting a fruity aroma and taste to the coffee.
Following 48 hours of fermentation, the cherries are depulped and kept with mucilage in hermetically closed beer fermenters with a gas valve to control the anaerobic process. Saccharomyces cerevisiae yeast is introduced to the mass for 72 hours.
Subsequently, the mass is sun-dried on beds for two weeks until the moisture content is below 11%.
The coffee is stored in Grain Pro bags with parchment for a minimum of two weeks before milling and exportation.