WHOLESALE FREDONIA

TASTING NOTES
STRAWBERRY, MILK CHOCOLATE, HONEYSUCKLE 
ORIGIN
COLOMBIA 
REGION

ANTIOQUIA 
VARIETY
CASTILLÓ, COLOMBIA 
ALTITUDE
1,700 METERS
PROCESS METHOD
HONEY, PATIO AND DRYING MACHINE 

ABOUT

Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process.

This coffee is grown at an elevation of 1700 meters above sea level in a National Cultural Heritage Farm covering 100 blocks plus 22 areas of forest. The farm was a pioneer in drying systems, using guardiolas imported from London, and even had its own currency. It features an Apiary, a place for birdwatching, and accommodation. The coffee is produced by the collaboration of Andres Felipe and Carlos Andres Hurtado, along with Luis Rodriguez Jr., the son of the longtime estate caretaker. They meticulously work on developing this coffee.

Currently, they have implemented a size-based cherry selection process and a CO2 homogeneous fermentation in 1500-kilogram tanks. This combination of heritage, innovation, and careful processing results in a unique and exceptional coffee. Enjoy!