PRODUCER: Felipe Trujillo

REGION: Vereda Las Mercedes, Santa Bárbara, Antioquia

PROCESS: Semi-washed with External Yeast

VARIETY: Castillo & Colombia

ELEVATION: 1900-1950 M

TASTING NOTES: Passionfruit, prune, toffee

Producer Story

Felipe Trujillo has pushed the boundaries of coffee processing innovation with La Ventolera, developing an experimental method that borrows from the beer industry to create truly unique flavor profiles. This costly and complex process, utilizing high concentrations of saccharomyces cerevisiae yeast, has become one of the most valued signature coffees in his portfolio—a testament to Felipe's commitment to craft and experimentation.

Located in the verdant hills of Santa Barbara, Antioquia, Felipe's farm represents the cutting edge of Colombian coffee processing, where traditional methods meet modern fermentation science.

The Process

This extraordinary coffee undergoes Felipe's signature semi-washed process with external yeast—a meticulous method that transforms exceptional cherries into something truly remarkable:

Selection: Only the densest, hand-picked cherries are chosen, with a precise composition of 70% ripe, 20% overripe, and 10% half-ripe cherries to create optimal flavor complexity.

Aerobic Fermentation: The cherries undergo 48 hours of aerobic fermentation in tanks, developing the foundation for the coffee's distinctive fruity aromatics.

Anaerobic Innovation: After depulping, the coffee mass retains its mucilage and is placed in hermetically sealed beer fermenters with gas valves for precise anaerobic control. Saccharomyces cerevisiae yeast—the same strain used in beer production—is introduced for 72 hours of controlled fermentation.

Drying & Maturation: The coffee is sun-dried on raised beds for 15-20 days until moisture drops below 11%, then stored in GrainPro bags with parchment for a minimum of two weeks to allow flavors to stabilize before milling.

The Cup

This innovative processing creates an extraordinary sensory experience that showcases the intersection of coffee and fermentation science. The cup bursts with the tropical intensity of passionfruit, delivering bright, exotic fruit notes that dance on the palate. Rich prune flavors add depth and jammy complexity, while luxurious toffee undertones provide a sweet, caramelized finish that balances the vibrant acidity.

The extended yeast fermentation creates unique esters and compounds that elevate the natural characteristics of the Castillo and Colombia varieties, resulting in a cup that's both familiar and completely unexpected—a true expression of Felipe's innovative spirit.

Where beer science meets coffee artistry—experience the future of fermentation.