Origin
La Aldea
Colombia
San Agustin, Huila
Wilson Ordonez
Coffee specifications
Pink Bourbon
1750m - 1900m
Fully washed
October - December
35 kg w/ GrainPro
84
Brown sugar, chamomile, mandarine, peach
Denver, CO
Farm history
La Aldea farm represents the third generation of producers, starting with the grandparents and today headed by Wilson Ordonez, a coffee entrepreneur who has decided to change the chip from the traditional to the exceptional, planting varieties such as pink bourbon, gesha, tipica, caturra , java, caturra chiroso and other germinating varieties, have 8 current productive hectares.
Wilson has been dedicated to coffee production throughout his life, working alongside his parents, he learned to do different tasks, 6 years ago he started the specialty project, where he had to reinvent himself, learn and ask for advice from good friends
Process
Once the coffee cherries reach their peak ripeness, we carefully harvest them and bring them to our processing area. Here, they undergo a special fermentation process. First, they ferment whole (in the cherry) for 36 hours. Then, the pulp is removed, and the beans ferment again for an additional 48 hours. After this meticulous process, the beans are washed clean to remove any remaining fruit residue (called mucilage) and any imperfect beans. Finally, they spend 10 to 12 days drying in the warm sunshine, absorbing the sun’s natural sweetness.
Want to experience the difference these beans can make? Let us show you!
