Description
- Origin: Colombia
- Region: Huila
- Town: Acevedo
- Farm: Los Guaduales
- Farmer: Jose Rodriguez
- Crop: 2026
- Altitude: 1400m
- Variety: Castillo
- Processing: Anaerobic Natural
A note from our supplier, Nordic Approach:
This complex and bright special prep was made possible by Jose Rodriguez, one of the farmers who collaborated with Cuatro Vientos this year. His farm sits at 1400 meters above sea level in Acevedo, Huila. Cuatro Vientos is a family-owned business, offering microlots and regional blends. Founded in 2018, the company was named after the first farm owned by the Gonzalez family, and therefore, holds a special meaning for them. Yonatan Gonzalez, the company’s General Manager, grew up on that farm, and is a third-generation producer with a background in logistics. His father used to commercialise coffee, as a classic, Colombian parchment buyer.
The company operates in different parts of Huila, which gives them access to coffee for 6 months per year. They have 3 purchasing points, located in each region they work in: Acevedo, Santa Maria, and Algeciras. They do not own a private drying mill, and therefore use infrastructure located in Acevedo. The main harvest in Santa Maria and Algeciras is between June & July, whereas in Acevedo, it falls between September and December. Even though the biggest volumes of coffee are produced in Santa Maria, we select lots from farms located in Algeciras and Acevedo.
Most of the coffees we source from Cuatro Vientos are washed, as they only produce naturals upon request. We have also bought some special preps, such as honeys and anaerobic naturals. After being handpicked, their cherries are floated and then fermented in plastic bags or tanks. Their coffee is traditionally dried on ‘marquesinas’, mechanical dryers, or patios.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
