Natural Process (Extended Fermentation): After being picked the cherries are floated for defects and then placed in a covered barrel with drainage holes. Normally with extended fermentation the cherries ferment in their own juices, but here the juice and fermentation byproducts drain off. The idea being to create a 'clean' fermentation profile. After 72 hours they are placed on raised drying beds under cover and monitored for two to three weeks
Clean and fruity, with peach, papaya, yellow plum and elderflower
Villamaria is part of the Red Association Group, in partnership with Raw Material, our import partners. It is a drying station based in Chinchina, Caldas. The station represents around 30 coffee producing families in the surrounding area of Jamaica, Villarozo sitting at altitudes higher than the drying station itself. As Villamaria sits at a lower altitude, it is better suited for processing honey and natural process coffees due to the warmer temperatures.
300g water fresh off the boil
aim for all out in 3-4 minutes
Cafetiere (1 Litre Brew)
75g of coffee,
1000g water at 94C
Wait for 4 minutes, then stir the crust and replace lid.
4 minutes later decant into pre-warmed cups