VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

SIDRA SEMI WASHED

PRODUCT PROFILE

VARIETY:
Sidra
PROCESS:
Semi washed
FERMENTATION:
Acetic, Lactic
TIER:
Varietals
FARM:
La Esmeralda
LOCATION:
Acevedo- Huila
ELEVATION:
1750 masl
TASTING NOTES:
Acidity, Bakers chocolate, Citric and Lactic Acidity, Floral, Honey, Raspberry, Rrose hips, Tangerine
CLIENT:
Developed to the Asian market.
PRODUCER:
This product bears the authorship seal of Norbey Quimbayo and the advisory support of Véntola Coffee.

THE EXPERIENCE:

Savor the complexity of our signature coffee, a harmonious synergy of flavors that tantalize the senses. With notes reminiscent of baker’s chocolate, coupled with a delicate balance of citric and lactic acidity, each sip unfolds like a symphony of taste. This coffee offers a unique and refreshing flavor profile that promises a delightful sensory journey with every sip

THE CHALLENGE:

Norbey faces the challenge of standing an exceptional coffee grower in the region. With a unique and privileged land boasting over different coffee varieties, his passion for excellence is evident. The mysterious aspect of his farm lies in the remarkably sweet and fruity nature of its fruits, reflecting Norbey’s commitment to perfection.

PROCESS:

Following careful hand- selection of cherries (70% ripe, 20% overripe, 10% half-ripe), the dense cherries are chosen and floated to eliminate bacteria.
The mass undergoes aerobic fermentation and acetic processes in a tank, imparting a fruity

aroma and taste.

After 12 hours of fermentation, cherries are depulped and kept in water for 24 hours to initiate lactic fermentation.
The mass is then sun-dried for two weeks until reaching 11% moisture.
Finally, the coffee is stored in Grain Pro bags with parchment for a minimum of two weeks before milling exportation.