Villamaria - Colombia - Sugarcane/ natural (decaf)
|Chocolate, Cherry, Cinnamon|
|VARIETAL||Caturra, Castillo, Colombia|
|PROCESS||Natural / Sugarcane|
|ALTITUDE||1800 - 2100 masl|
Villamaría is a town just south of the city of Manizales in the department of Caldas in Colombia. We were fortunate enough to visit the cherry drying station and surrounding community a few years ago.
The coffee is grown in the surrounding area of Jamaica, Caldas at an altitude of 1800 – 2100 metres above sea level. The drying station buys cherry not parchment a concept not common at all in Colombia and it sits at an altitude lower than the farms so the temperature and humidity is more constant which leads to more consistent drying. Local varieties of coffee such as Variedad Colombia and Castillo make up this producer blend.
Juan Felipe Aristizábal is known as The Alchimist. Part of a community consisting of smallholder farmers from Villamaría, Chinchiná and Manizales that operates a wet-mill, Juan is in charge of processing all high-quality cherries from specific and traceable farms. He has standardised the Natural process as follow: after being floated and hand- sorted, the cherries are dried on patios for 30 days.
This coffee has been decaffeinated using Sugarcane, which is a natural method of processing coffee. The coffee is steamed to increase porosity which allows the caffeine to separate from the bean. It is then submerged in a liquid form of fermented sugar which bonds with the caffeine and then steamed to lift traces of the compound. This process removes around 97% of the caffeine and preserves this coffee’s fantastic flavours