COLOMBIA | FINCA LA VEGA - ANAEROBIC WASHED
CURRENT ROAST | NOVEMBER 10, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Finca La Vega
Producer | Rojas Taborda Family
Subregion | Southwestern Antioquia, Colombia
Local Community | Amagá town
Varieties | Castillo Rosario & Colombia varietal
Growing Altitude | 1800 - 1900 masl
Processing Method | Washed with extended fermentation (72 hours Anaerobic + 12 hours Aerobic)
Drying Method | Sun-dried on raised beds
HarvestingPeriod | October, November 2023 – January 2024
Export | Paisa Coffee, LLC
Import | Paisa Coffee, LLC
Notes | Floral, raspberry, passion fruit, chamomile, honey.
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working directly with Yolima and brought many outstanding coffees from her partner farms to Colombia’s Antioquia and Huila regions. This year it’s been an honor to be able to roast this recent harvest coffee from Yolima’s family farm. These carefully processed beans went through an extended fermentation process and have an extra layer of depth in their full-bodied profile, shining with their sweetness and delicate notes of passion fruit and chamomile.
CURRENT ROAST | NOVEMBER 10, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Finca La Vega
Producer | Rojas Taborda Family
Subregion | Southwestern Antioquia, Colombia
Local Community | Amagá town
Varieties | Castillo Rosario & Colombia varietal
Growing Altitude | 1800 - 1900 masl
Processing Method | Washed with extended fermentation (72 hours Anaerobic + 12 hours Aerobic)
Drying Method | Sun-dried on raised beds
HarvestingPeriod | October, November 2023 – January 2024
Export | Paisa Coffee, LLC
Import | Paisa Coffee, LLC
Notes | Floral, raspberry, passion fruit, chamomile, honey.
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working directly with Yolima and brought many outstanding coffees from her partner farms to Colombia’s Antioquia and Huila regions. This year it’s been an honor to be able to roast this recent harvest coffee from Yolima’s family farm. These carefully processed beans went through an extended fermentation process and have an extra layer of depth in their full-bodied profile, shining with their sweetness and delicate notes of passion fruit and chamomile.
CURRENT ROAST | NOVEMBER 10, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Finca La Vega
Producer | Rojas Taborda Family
Subregion | Southwestern Antioquia, Colombia
Local Community | Amagá town
Varieties | Castillo Rosario & Colombia varietal
Growing Altitude | 1800 - 1900 masl
Processing Method | Washed with extended fermentation (72 hours Anaerobic + 12 hours Aerobic)
Drying Method | Sun-dried on raised beds
HarvestingPeriod | October, November 2023 – January 2024
Export | Paisa Coffee, LLC
Import | Paisa Coffee, LLC
Notes | Floral, raspberry, passion fruit, chamomile, honey.
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working directly with Yolima and brought many outstanding coffees from her partner farms to Colombia’s Antioquia and Huila regions. This year it’s been an honor to be able to roast this recent harvest coffee from Yolima’s family farm. These carefully processed beans went through an extended fermentation process and have an extra layer of depth in their full-bodied profile, shining with their sweetness and delicate notes of passion fruit and chamomile.
Extended Fermentation Washed Castillo, Rosario & Pink Bourbon from Taborda Rojas Family in Southwestern Antioquia, Colombia.
The coffee farm Finca la Vega was founded in 1992 by Jairo Taborda and Stella Rojas whom after getting married decided to buy a small piece of land in a Colombian mountain located 1900 meters above sea level. Both Jairo and Stella grew up surrounded by coffee, which had been the family business for three generations, therefore their decision to take this same path.
Today, Finca La Vega has a plantation of 13.000 trees, and the family has grown up to 5 members, two sons and one daughter, who are also 100% involved in the family business. Yolima, the oldest, is the founder of Paisa Coffee LLC.
The advantage of having highly nutritious soil and an exceptional weather gives the coffee from Finca La Vega a combination of qualities that reflect in a clean, sweet and fruity enjoyable cup. Coffee cherries are picked at their peak ripeness. Then hand sorted to remove any unripe cherries that may have fallen on the bucket.
No pesticides or insecticides are used at Finca La Vega in the harvesting or processing of the coffee cherries. Organic compost made at the farm is commonly used in the farming process, and clean water is used for washing the beans.
In addition to coffee, Jairo also plants plantain, banana, and lemon trees in order to provide shade for the coffee plantation and get an additional source of income for the family during the off-harvest season.
PROCESSING METHOD
The coffee cherries are then packed inside Grainpro bags and fermented in sealed bags without oxygen exposure for 3 days. After this, the coffee cherries are pulped and fermented in a tank with water overnight. Finally, the coffee beans are washed with clean water and spread across raised drying beds for the drying process.