La Aurora grows coffee at a dizzying 1,800 to 2,000 masl. The high altitude encourages the development of dense and sweet coffee cherries. Around 25 hectares are planted with classic Colombian coffee varietals, including Castillo, Caturra, and Colombia.
La Aurora grows coffee at a dizzying 1,800 to 2,000 masl. The high altitude encourages the development of dense and sweet coffee cherries. Around 25 hectares are planted with classic Colombian coffee varietals, including Castillo, Caturra, and Colombia.In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. This lot underwent extra anaerobic fermentation for 72 hours before being sun-dried whole without removing any fruit.
The green coffee was then decaffeinated in Colombia using ethyl acetate – a naturally-ocurring organic compound derived from sugar cane – to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor. For more information check out this chart.
| Origin | Colombia |
| Region | Villa Maria, Caldas |
| Producer | Juan Felipe Aristizábal, Finca Villa Maria Farm & Rubiel Orrego, La Finca Aurora |
| Variety | Caturra, Colombia, Castillo |
| Altitude | 1800-2100 masl |
| Processing Method | 72 hour anaerobic natural, sugarcane decaf process |
| We taste | Dark chocolate, brown sugar, apple |
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