In the mountains of Antioquia, Colombia, Felipe Trujillo's La Ventolera farm stands as a testament to precision and innovation in coffee processing. At 1,820 meters above sea level, the unique microclimate and careful cultivation of the Tabi variety create the perfect foundation for experimentation and excellence.

At Ventola Coffee's dedicated Coffee Lab, each step of production is carefully orchestrated to enhance the natural characteristics of the Tabi variety. The journey begins with rigorous cherry selection - choosing only the densest fruits at optimal ripeness (90% ripe, 10% overripe) to ensure consistency and quality. Through a carefully controlled three-stage fermentation process, including both aerobic and anaerobic phases, each batch develops its distinctive profile.

The processing method unfolds like a carefully composed recipe. Initial aerobic fermentation in tanks develops fruity aromatics, followed by precise fermentation in sanitary stainless steel. A week-long anaerobic process in hermetically sealed containers follows, before the coffee moves to sun-drying for several weeks. The beans then rest in GrainPro bags with their cherry pulp before final milling, allowing flavors to fully develop and stabilize.

This careful orchestration of fermentation and drying achieves something remarkable - intense fruit notes while maintaining the balanced body that makes this coffee versatile across brewing methods. Bright pineapple and crisp red apple notes shine through prominently, while a creamy nougat sweetness provides structure and complexity.

This coffee represents more than just exceptional flavor - it's a showcase of Ventola Coffee's commitment to innovation and quality. Through their Coffee Lab, they're pushing the boundaries of what's possible with Colombian varieties, demonstrating that careful processing can unlock new dimensions in familiar coffees.