- September - December
Colombia Caldas Juan Felipe Aristizábal Natural 72hr Fermentation 2022
The extended fermentation in a hermetically sealed vessel amplifies aroma and flavor notes — think grape candy, cocoa powder, caramelized walnut, and a hint of sweet herbs (thyme, marjoram). The volcanic soil lends vibrant acidity; body is velvety-smooth.
About the Coffee
At his wet mill, Juan Felipe Aristizabal is known as "el alquimist”. He personally oversees the transformative processing of all high-quality cherries. In this process, growers delivered ripe red cherries to the mill of Aristizabal. The cherries were sorted for quality and washed so that floaters could be removed. From there the cherries were moved to sealed tanks for the maceration process and were left in the tank to ferment for 72 hours while highly nuanced and complex flavors developed. Afterwards, the cherries were moved to raised beds in solar dryers where they were turned 4 - 6 times per day to ensure the coffee dried evenly in the mucilage and the skin.
This micro-lot was sourced from small producers from the rural areas of Villamaria, Chinchina and Manizales, all in Caldas department - and personally processed Juan Felipe Aristizábal at his wet mill. The community wet mill guarantees a fixed price for cherries. It’s a truly sustainable model which is unique in the region.
About the region
This region is situated in the Central mountain range of the Andes; the Magdalena River is located in the east and the Cauca River on the west. The towns are surrounded by three snow covered volcanoes. The ideal micro-climate and conditions make for a unique and exotic terroir.
Region Villamaria, Chinchina and Manizales in Caldas
Juan Felipe Aristizábal
Caturra, Colombia, Castillo
Natural 72hr Fermentation
September - December