Red Villamaria, Extended Ferment

Boozy raspberry coulis, savoury bramble fruit & coating body.

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Deep in the Villarazo region of Colombia, pioneering coffee social enterprise Raw Material has supported 30 smallholder families to establish their Red Villamaria association, empowering with skills and infrastructure. One of two lots Five Senses purchased from the association this year, ripe cherries for this coffee were picked and then underwent an extended fermentation over 72hours before being laid out to dry. The result is a unique boozy raspberry coulis with hints of savoury bramble fruit & a delicious coating body.

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More about the Red Villamaria families

In the Five Senses pursuit of specialty coffee with a positive impact, the right relationships are key. Our partnership with the team at social enterprise, Raw Material, has unlocked an opportunity to support farming families in Colombia to achieve stable and sustainable prices. A critical step towards this is the establishment of Red ('network' in Spanish) Associations - allowing small scale producers to join forces for improved infrastructure, knowledge and resources.

In this case, 30 families in the Villarazo region have come together under the Red Villamaria banner and have a dedicated drying station located 500 meters down the mountain from their farms. This lower altitude offers hotter temperatures for faster, even drying, perfect for natural and honey processes and a general improvement of quality, ensuring higher value for the coffees.
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Produced by the Red Villamaria association in the Villarazo region of Colombia, this lot showcases the impact of specialized post-harvest techniques. By utilizing an extended fermentation process, producers can significantly alter the chemical composition of the bean, often resulting in heightened acidity and more pronounced, complex flavor profiles. While processing methods vary widely, extended fermentation is frequently employed to push the boundaries of traditional cup characteristics, often yielding the intense berry and boozy qualities noted here.

When evaluating such distinct profiles, it is helpful to reference a flavor wheel to better categorize the interplay between the creamy mouthfeel and the vibrant raspberry and blackberry notes. This coffee serves as a compelling example of how regional expertise, combined with intentional fermentation, can transform the sensory experience of a harvest. It highlights the ongoing innovation within the Colombian coffee landscape, offering a profile that is both bold and deeply expressive.