Varietal: Caturra and Tabi
Altitude: 1890-2100 masl
Process: Washed and Parabolic Dried
Acidity - Medium
Flavours - Raspberry, Candy, Funky Sweetness
Sweetness - Candied Fruit
Mouthfeel - Juicy
Aftertaste - Medium
light to medium
We recommend use with:
all brewing methods
Roast days are - Tuesday and Thursday
Dispatch within 24hrs of roast day.
La Virgen is a farm with altitudes from 1890 - 2100 masl in Concordia in Antioquia. The altitudes and growing conditions makes it pretty unique. It’s about 34 hectares planted with coffee of different varieties.
Lot 25 is a mix of Caturra and Tabi from the higher altitudes. It’s a fully washed coffee. The coffees are picked and sorted before they are pulped and dry fermented for 24 hours with intermediate rinse in clean water. It’s dried on raised beds under shade for 22 days.
The farm is owned by Jamie Ariza, but the management, process and product development is through Juan Saldarriaga, that is a friend and a farmer that owns other farms we buy from. Juan is also here planting different cultivars like unusual Castillos, Caturras and Tabi’s to Bourbon, Geisha and SL28’s among others. So far it’s about figuring out how they all perform in the environment, and then increase production over time. Since our importers started to cooperate they have built different concepts of drying facilities, changed the processing and farm management. The coffees from La Virgen are normally pulped and fermented on the farm, but then dried at Juans La Claudina farm where the environment and infrastructure for drying is better. He is drying a lot of our washed coffees under shade, and the naturals in a specially designed mechanical «cold dryer».