Thanks to the geographical conditions, weather, soil and biodiversity, the Mejia Londoño family can grow a balanced and flavorful Colombian Coffee with high cupping standards in the Caldas region which works with production methods allowing for sustainable forest, environmental, social and economic development, the township of Alto de la Paz is found.
Cafe Villa Clara produces the Caturra and Colombia varieties, grown at 1,450 meters above sea level in soils. The Melanudands volcanic ash is acidic, with medium-sized grains that allow for variable depth, with a thickness of over 100 cm and dark brown colour, producing light soils with high porosity which has the capability of storing high water storage, allowing plantations to have excellent reserves even in prolonged dry seasons.
Cherries are left for cherry fermentation for 44 hours, and afterwards in fermentation tanks for 36 hours. This allows the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till the ideal 11% moisture content. Washed process usually brings out the brightness and clean cup of coffee beans.
On the first sip, you can expect red apple-like bright acidity. Following through with a green grape sweetness. As the coffee cools, you can expect dried fruit-like sweetness
Region: Caldas
Producer: Carolina Mejia Londono
Importer: Villa Clara
Origin: Colombia
Varietal: Yellow Bourbon & Caturra
Processing method: Fully Washed
