VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

Peaches Semiwashed

Vereda Las Mercedes, Santa Bárbara-Antioquia

PRODUCT PROFILE

VARIETY:
Yellow Colombia - Caturra
PROCESS:
Semiwashed
FERMENTATION:
Malolactic
TIER:
Processing
FARM:
La Ventolera
LOCATION:
Vereda Las Mercedes, Santa Bárbara-Antioquia
ELEVATION:
1900 - 1950 masl
TASTING NOTES:
Acidity, Apricot, Citric and lactic, Citrus Fruit, Guava, Jasmine, Mango, Orange Blossom, Peach, Sweet & Sugary Aftertaste, Tangerine and Yellow Apple
CLIENT:
Experimental Coffee profile
PRODUCER:
This product bears the signature of coffee Felipe Trujillo from Véntola Coffee.

THE EXPERIENCE:

Savor the complexity of our coffee, boasting notes of apricot, citrus, jasmine, guava, mango, peach, orange blossom, tangerine, and yellow apple. Balanced with citric and lactic acidity, it culminates in a sweet and sugary aftertaste. Harmonious for a memorable experience.

THE CHALLENGE:

Originating as an experimental process, the ‘Peaches’ coffee emerged with a captivating aroma of stone fruits, notably reminiscent of peaches. Its popularity surged after a client, enchanted by the sensory experience, coined the name ‘Peaches.’ In response to demand from Georgia and Tennessee clients, ‘Peaches’ became a permanent fixture in our product portfolio.

PROCESS:

Cherries undergo careful handpicking and density separation for optimal quality and bacterial cleansing. Selection focuses on 70% ripe, 20% overripe, and 10% half-ripe cherries (red color).
After 12 hours of fermentation, cherries are depulped and kept in sealed stainless steel fermenters for one week, initiating anaerobic processes and malolactic fermentation.
After 72 hours of fermentation, the coffee is sun-dried for 2-3 weeks until moisture content drops below 11%.
The final product is stored in Grain Pro bags with parchment for at least two weeks before milling and exportation.