You may notice that this varietal doesn’t sound super familiar, and that is primarily because this varietal has, in essence, been replaced by Castillo. Yellow Colombia is very difficult to grow due to its specific needs, and on top of that, it has a lower yield in comparison to other varietals. But with careful cultivation, Yellow Colombia pushes an incomparable sweetness. That being said, we are excited to feature this rare coffee that is hard to find these days, and we are thankful to Felipe Trujillo at La Ventolera for his skill and precision in growing this bean so we can partake in one of the industry’s most rare varieties.
La Ventolera is owned and operated by Felipe Trujillo. Felipe has been diligently working on his offerings, dialing in and growing coffee that begs to be featured. With this coffee specifically, Felipe has harnessed the power of the natural process which brings out intense floral notes with juicy undertones. These flavor elements are best highlighted when brewed slowly and meticulously.
Felipe has been playing around with different fermentation styles over the years and working on solidifying the styles that bring out the most from his coffee, manifesting its deepest colors and flavors. This specific coffee underwent two different types of fermentation, acetic and malolactic.
Once the coffee has been transferred out of its 12-hour aerobic/acetic fermentation, it gets transferred to hermetically sealed beer fermenters to start the anaerobic/malolactic fermentation process. This is the process of removing oxygen from the air around the coffee so that the sugars in the coffee pulp transition into the bean itself, allowing the bean to create a smoother, acidity-complementing sweetness to the final cup.
Thanks to Felipe as we get to indulge in the fruits of his labor. This coffee is unlike anything you have tried this year and it will linger in your conscious mind well after it has been thrown back. Grab a bag, grab two, and celebrate being a part of this coffee’s journey.
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