UVI Recruitment is a community blend of coffees by 12 young producers from Andes, Antioquia, Colombia–all of whom participate in the Unblended and Ventola Institute (UVI) program. They all contribute to this bigger lot to guarantee quality, year-round availability and a consistent profile.
We sourced this lot from Unblended Coffee, and it’s welcomed addition to our CLASSICS lineup. We like to describe this on as a balanced daily drinker coffee, with notes of chocolate, citrus, caramelized sugars, and lots of body.
12 ounces of whole seed coffee. If you need your coffee ground, we are happy to do so. Just leave us a message in the comments at checkout.
Orders are roasted every Wednesday and shipped on Thursday. Please get your orders in by Tuesday night to ensure for same week shipping and delivery.
In Unblended’s words:
“[Unblended and Ventola Institute] is program that guides young coffee producers into the creation and growth of their own coffee business. In this community lot, we aim to share our mission and recruit new members to the program. In doing so, we continue to learn about other origins, stories and challenges faced by coffee producers. The UVI Recruitment from Andes is a blend of small producers contributing to a bigger lot to guarantee quality, year-round availability and a consistent profile.”
About the Varieties:
Caturra is a natural mutation of the Bourbon variety. This mutation grows smaller (called dwarfism) allowing it to be planted closer together and bear more fruit in a smaller space. It was discovered in Brazil in the early 1900s and introduced to Guatemala in the 1940s, but it did not have widespread commercial adoption for almost three decades throughout Central America. Caturra is also known for being one of the parents of the Catimor variety of cultivars, various lines of the coffee-leaf-rust-resistant Timor Hybrid were crossed with Caturra to produce a dwarf plant with rust resistance. Castillo and Colombia are two examples of this.
About the Process:
This coffee is harvested, selected, and fermented in closed tanks. It is dry depulped and later washed. At this point, floaters are removed and the coffee is left in the washing channel until the next day. Afterwards, it is dried for 3 to 4 weeks until reaching 11%-12% moisture content.