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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.