Wild and complex with notes of lime marmalade, black cherry and hibiscus.
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
54°19'46.3"N
2°46'21.6"W
The Villamaría network represents 30 (and growing) coffee producing families in Colombia’s Caldas region. Raw Material, our importing partner, began a project here in 2018 focussed on the construction of a new drying hub for the producers in the region. The drying hub, Jamaica, is located near Chinchiná in the south of Caldas, close to the border with Risaralda. The location was chosen as the climate, geography and altitude is perfect for the drying of naturally processed coffee
This particular lot is grown in Miraflores to the east of Chinchiná, and home to the largest number of Villamariá’s producers. The coffee is grown at an average altitude of 1,800 MASL, with spectacular views across the snow-capped El Cisne mountains, El Volcan Nevado del Ruiz, and the Santa Isabel volcano.
Cherry is delivered to the nearby Finca La Aurora, the delivery and buying point for Jamaica, where it is floated, sorted, and left to rest in cherry for 24 hours. It is then transported to Jamaica where it undergoes a further 48 hours of fermentation in cherry, before being laid out drying beds in the greenhouse for 15-20 days, and finished in the mechanical dryer for 3-4 days until optimal humidity is reached.
In the cup the coffee is wild and complex with notes of lime marmalade, black cherry and hibiscus.
