Villa Lucia, Colombia (Natural-Process)
WHAT WE TASTE: STRAWBERRY NOTES, ROUND SWEETNESS
FARMER: ANDRES CARDONA
REGION: ANTIQUIA
ALTITUDE: 1400 M
VARIETALS: PACAS, RED BOURBON, YELLOW BOURBON
Villa Lucia:
Alvaro Andrés Cardona Molina is one of the producers of PEC program (Coffee Speciality Program). He´s a dreamer and a go-getter! Andres has worked with coffee since he was 12 years old, as part of a long family tradition. He currently manages his uncle's farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. His dedication and curiosity have taken him to new coffee processes and experiments, always seeking new ways of making his coffee a special one. "I enjoyed doing this coffee because it was not only easy, it also saved me working steps and water. I let the cherries ferment for 96 hours, then I dried it in silos and after that in drying beds for a total of 204 hours,” says Andrés.
WHAT WE TASTE: STRAWBERRY NOTES, ROUND SWEETNESS
FARMER: ANDRES CARDONA
REGION: ANTIQUIA
ALTITUDE: 1400 M
VARIETALS: PACAS, RED BOURBON, YELLOW BOURBON
Villa Lucia:
Alvaro Andrés Cardona Molina is one of the producers of PEC program (Coffee Speciality Program). He´s a dreamer and a go-getter! Andres has worked with coffee since he was 12 years old, as part of a long family tradition. He currently manages his uncle's farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. His dedication and curiosity have taken him to new coffee processes and experiments, always seeking new ways of making his coffee a special one. "I enjoyed doing this coffee because it was not only easy, it also saved me working steps and water. I let the cherries ferment for 96 hours, then I dried it in silos and after that in drying beds for a total of 204 hours,” says Andrés.
WHAT WE TASTE: STRAWBERRY NOTES, ROUND SWEETNESS
FARMER: ANDRES CARDONA
REGION: ANTIQUIA
ALTITUDE: 1400 M
VARIETALS: PACAS, RED BOURBON, YELLOW BOURBON
Villa Lucia:
Alvaro Andrés Cardona Molina is one of the producers of PEC program (Coffee Speciality Program). He´s a dreamer and a go-getter! Andres has worked with coffee since he was 12 years old, as part of a long family tradition. He currently manages his uncle's farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. His dedication and curiosity have taken him to new coffee processes and experiments, always seeking new ways of making his coffee a special one. "I enjoyed doing this coffee because it was not only easy, it also saved me working steps and water. I let the cherries ferment for 96 hours, then I dried it in silos and after that in drying beds for a total of 204 hours,” says Andrés.