COLOMBIA - VILLA INES - NATURAL ANAEROBIC FERMENTATION +300 HOURS
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Immerse yourself in a unique sensory experience with our Colombia Huila Villa Inés, a specialty coffee that enchants with its aromatic complexity and enveloping sweetness. This micro-lot, sourced from the renowned Huila region, is the result of a long anaerobic natural processing, which enhances the notes of caramel, vanilla, and butter cookies. With low acidity and a persistent aftertaste, this coffee will captivate you sip after sip.
FARMGATE PRICE
FARMGATE PRICE: €8.21
The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately, it is the most transparent price that can be found.
'The Farmgate price must include the following costs before reaching the roasting facility (which often account for up to 40-50% more):'
- Packaging costs
- Origin handling costs
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance costs and phytosanitary controls in Europe
- Transport costs within
SENSORY DESCRIPTION
Tasting Notes: Soft caramel, vanilla, butter cookies
TECHNICAL DESCRIPTION
| Origin | Colombia |
| Area | Wheels |
| Cooperative/Farm | Villa Ines |
| Microlot | Clara Molina |
| Altitude | 1600m |
| Variety | Castillo, Colombia |
| Process | Natural Anaerobic Long Fermentation |
FULL DESCRIPTION
Farmer: Clara Molina and Carlos Castañeda are the couple who manage the Villa Inés farm, and they and their family work and live on the farm. Carlos had dedicated himself to working in sugarcane and panela cultivation until 1998, when he enlisted in the army. Clara is the third generation of coffee growers in her family; she had decided to try her luck in the urban area and look for work there, but the situation for women was difficult and she had no job stability. Clara's father was the one who encouraged and supported the couple to invest in and purchase the Villa Inés Farm. When they bought the farm, it was in poor condition, the coffee plantations and the house were abandoned, and there was no mill, so they had to go to the neighbor's house to grind their coffee, and there was no road to enter directly into the farm. Gradually, with the help of family, loved ones, and hard work, they managed to improve the farm and the facilities until they reached what is now the family home. Clara and Carlos are fulfilled and happy with what they do; they are eager to learn and undertake new projects to continue working and building, dedicating themselves to coffee cultivation is the best decision they have made.
Process: The coffee cherries are hand-picked and sorted in tanks to separate those of higher quality and ripeness; furthermore, this step ensures that the bacteria and enzymes on the surface of the skin are not aggressive at the next stage when it is fermented in hermetically sealed tanks, in an anaerobic environment. After more than 300 hours, they are dried on raised beds until the drying process is complete, which can last up to 15-20 days.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
