Colombia La Villa

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

The Gómez family has been farming La Villa since 1965. The real growth stimulus came to them in 2005 with the victory in a local competition of green bean producers. Their coffee was the best, and they received a rather hefty cash prize, which they invested entirely in further developing the quality of the beans. Today, after almost 20 years, 90% of their coffees are specialty, many of which come from experimental treatments or rare varieties.

After harvesting, the fruit is fermented for 24 hours in steel tanks. After this time, the pulp is mechanically separated - it is then fermented in a bioreactor with yeast for 72 hours. The coffee beans are placed in subsequent tanks, where fermented fruit pulp and water are added at a controlled temperature. After a further 72 hours, they are transferred to drying on shaded tables.

And now yes - the above is all that the manufacturer has written about the coffee. In our opinion, he has not written everything. For our taste, something else happened here and that is why we put this coffee in the category of fey / co-ferment.