La Aldea
Toffee, Kumquat, Dried Fruits
La Aldea coffee is a true delight, offering a harmonious blend of enticing flavors. This regional coffee from our coffee partner Plurilateral in Colombia starts with the comforting sweetness of Toffee, followed by the bright and zesty notes of Kumquat. As you explore further, the subtle hints of Dried Fruits unfold, adding depth and complexity to each sip. Finally, a gentle caress of milk chocolate rounds off the experience, creating a complete, indulgent finish.
The coffee is of the Caturra, Castillo Colombia & Typica varieties. The plots are located between 1680-2000 metersabove sea level. The process used is washed with a fermentation of 48 hours before and after washing.
Producer Wilson Ordoñez
Origin Huila, Colmbia
Process Washed
Arabica Varietal Caturra, Castillo Colombia & Typica
Roast Profile Medium
Suited for all kinds of espresso brews
Available sizes:
La Aldea
About the farm
La Aldea is not only the name of Wilson Ordoñez’s farm but also of his Coffee Laboratory in San Agustin, Huila.
His project is independent and linked directly to local producers in the San Agustin area. Since Fred lives most of the yearin this small town in the Andes of Huila, they have built a professional friendship that aims to create the perfect blend ofthe region’s beautiful sensory profile. After several months of work, they finally created a blend that incorporates all thedifferent flavors and attributes of the diverse microclimate found throughout San Agustin.
In the first step, coffee cherries are collected by pickers who are related to the farmer and possess the knowledge forconsistent quality selection. In the second step, before pre-fermentation, there is further selection to ensure a smooth upcoming process.
A 48-hour initial fermentation is initiated to enhance the contact between coffee beans, cherry husks, and mucilage, intensifying fruit sugars and enhancing subsequent fermentation. Before the second fermentation begins, the wet millingprocess is carried out. Following this, the second fermentation takes place in closed tanks for another 48 hours.
The next step involves the washing process, which is performed using clean water. The same water is filtered and reserved for future processing.
The coffee is then dried for a minimum of 30 days on African beds to optimize water activity, minimize friction, and maintain proper moisture levels.
