Villa Loyola returns with a confectionery washed Caturra. Strong aromas of caramel, peach, and navel orange linger through every sip. Notes of clementine and raisin join with Key lime zest acidity and ever-present caramel sweetness for a delightfully silky cup. Tamarind and milk chocolate show up for an even more complex finish.
Read about Villa Loyola's innovations in sustainable agriculture in Maritza Taylor's new blog post.
Producer: Padre José Aguilar Posada
Farm: Finca Villa Loyola
Region: Pasto, Nariño
Altitude: 6,160 feet
Notes: Caramel, Peach, Raisin
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 apparent across its operations. Resident animals and micro-organisms are used to improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure is 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. Washing channels were built with ergonomics in mind, with an L shape and stainless steel retainers to improve the separation of floaters. 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.
Villa Loyola serves a model for what a long-term Direct Trade relationship can achieve, as well as what organic, sustainable agriculture looks like, even when organic certification is not sought: