Colombia

Villa Loyola Carbonic Maceration

$26.50 Sale Save

Blackberry Compote, Clove, Custard

Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration
Villa Loyola Carbonic Maceration

Colombia

Villa Loyola Carbonic Maceration

$26.50 Sale Save

Blackberry Compote, Clove, Custard

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The carbonic maceration process lends this natural-process coffee a rich body with layers of flavor. Aromas of Swiss chocolate, blackberry compote, and clove lead to notes of cherry liqueur and strawberry in the cup. Custard sweetness complements Key lime acidity, resolving with a finish of sage and cacao.

Producer: Villa Loyola Agroecological and Environmental Innovation Center
Farm: Finca Villa Loyola
Region: Pasto, Nariño
Altitude: 6,160 feet | 1,878 masl
Varietal: Caturra, Colombia, Catuaí
Process: Natural w/Carbonic Maceration 
Roast: Light
Notes: Blackberry Compote, Clove, Custard

Under the leadership of Padre José Alejandro Aguilar Posada and farm manager Alejandra Giraldo, Finca Villa Loyola has converted from conventional agriculture to organic practices with a commitment to sustainability that's evident across its operations. Resident animals and micro-organisms are used to improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure has been constructed with renewable bamboo grown on the farm; and much more.

The farm's new wet mill allows for greater control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. The roof of the wet mill collects rainwater that is then stored in an underground tank to be further used to move and process the coffee cherry. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.

Developed in the Beaujolais region of France in the 1930s as a wine-making technique, carbonic maceration is a fermentation method that intensifies fruity aromatics while restraining acidity and astringency.

To apply this technique to coffee processing, coffee cherries are rinsed, separated by density, and placed in plastic containers. The containers are then purged using carbon dioxide to expel oxygen and other atmospheric gases. Once purged, the containers are sealed using lids with a one-way valve, allowing gas to escape during fermentation while preventing any from entering. In this CO2-rich environment, fermentation begins intracellularly by the action of enzymes, rather than yeast or other microbes. The cherries are allowed to ferment this way for 72 hours before being moved to shade-covered drying beds where they are dried as a natural-process coffee.

Blue Label FAQ

Roast Schedule

Blue Label coffees roast and ship on Tuesdays only. Order by 4PM CT on Monday to be included in Tuesday's roast.

Your entire order will ship on the Blue Label roast day unless you request otherwise in your order notes.

Packaging

Blue Label coffees are available whole bean only, in 4oz or 8oz pouches.