Tasting notes: Blackberry, brown sugar
Process: Extended Fermentation natural
Varietal: Colombia, Caturra
Roast style: Espresso or Filter
This is quite honestly one of the most interesting and savage coffee for espresso we have tried in a long time. We are quite literally shocked by the quality of it. Natural Colombians are super rare as they don't have the drying conditions there to make them work. However, Jaime Ariza who owns La Virgen has pulled this one out of no where.
The farm that is part of the Coffee Growers Association. This is a group of producers in Antioquia who have come together to collaborate on different production methods and creating a market for improved coffee from Antioquia.
La Virgen is at an altitude from 1890 - 2100 masl in Concordia in Antioquia. The altitudes and growing conditions make it pretty unique. The farm has about 34 hectares planted with coffee of different varieties. The coffees are picked and sorted before they are pulped and dry fermented for 24 hours with intermediate rinse in clean water. The coffee is dried on raised beds under shade for 22 days. Juan Saldariagga is responsible for the management of the farm, the processing and product development.