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Colombia Villamaria (Extended Fermentation)

This natural process lot from Villamaria has been through an extended 72 hour ferment in the cherry but produces a clean, fruity cup profile without so much of the 'funk' associated with longer fermentation times.


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Size:
250g
Grind:
Whole Grind
Coarse Grind
Drip Machine / Aeropress Grind
Fine Grind

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Jamaica, Nr Chinchina, Caldas

Altitude: 1,800m - 1,900m

Varietals: Castillo, Colombia

Producers: 30 Producer families

Drying: Dried on raised beds under cover for two to three weeks

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.

V60
18g in
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