This is our second year sourcing coffee from Andres Cardona. We can’t be more excited to have some of the coffee he calls Luna Azul as a VIPs offering this time around! It is one of a few offerings we source from a program called Unblended and Ventola Institute (UVI) based out of the Antioquia Department of Colombia. It’s a lovely black honey process that reminds us of blueberries, sweet honey wine, and dark chocolate.
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.
About Andres Cardona:
In Unblended’s words:
Alvaro Andrés Cardona Molina is one of the producers of the PEC program (Coffee Speciality Program) and a leader within the UVI Mentees. If he is not working in his family’s farm, La Ilusión, he is working with Felipe [Trujillo] on his farm, keeping track of other UVI Members’ production and processes or managing his uncle’s farm, Villa Lucía. He’s a dreamer and an overachiever! He has worked with coffee since the age of 12, as a family tradition. His dedication and attention to detail has rewarded him and his family, with a donation to improve his processing capacities by building a processing facility, making an impact in his neighbourhood and the quality of his craft.
Unblended & Ventrola Institute (UVI) is a project created in Colombia to make coffee an exciting career path for young people. The average age of coffee producers in Colombia is now around 60, and UVI is trying to change that through a program that aims to mentor and help younger producers succeed in bringing their coffees into global specialty markets. This program guides producer members through the creation of their own coffee portfolio and helps to guide them through the many intricate steps along the way. They want to change how coffee is sold and promoted in the world, and we are truly inspired by this.
About the Process:
After one week of fermentation of the cherry in open tanks, it is depulped without water to keep the mucilage (the sticky part of the cherry together with the bean) which allows Andres to get a sweeter cup. The beans are then spread onto raised drying beds for 1 to 3 weeks, depending on the weather at the farm, until it reaches 11% moisture.
About the Varieties:
Castillo and Colombia are both hybrid varieties developed by the Colombian Coffee Growers Federation (FNC). They are a cross between Caturra and a Timor Hybrid. Both of these varieties have been researched and developed over many decades to create varieties in Colombia with a high quality cup potential, and also resistance to leaf rust and other disease.