Villa Loyola Washed

This silky, layered coffee opens with aromas of plum, candied almond, and a hint of lilac. Notes of candied almond, white peach, and honeysuckle accompany nougat sweetness and plum acidity in the cup. The finish features yuzu, Swiss chocolate, and rose.

Details

Producer: Alejandra Giraldo and Diego Chicaiza Farm: Finca Villa Loyola Region: Pasto, Nariño Altitude: 1,878 masl Varietal: Caturra, Colombia, Catuaí Process: Washed Roast: Light-Medium Notes: White Peach, Candied Almond, Yuzu

The Story

Under the leadership of farm manager Alejandra Giraldo, Finca Villa Loyola's dedication to organic farming practices and sustainability is evident across its operations. Resident animals and micro-organisms improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure has been constructed with renewable bamboo grown on the farm; and much more.

The farm's wet mill allows for great control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. The roof of the mill collects rainwater that is stored in an underground tank to be further used to move and process the coffee cherries. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.

For Villa Loyola's standard washed process, coffee cherries are collected in 55-gallon drums, sealed, and allowed to further ripen for 72 hours. Afterward, the cherries are depulped and the coffee seeds ferment aerobically in stainless steel tanks for 36 hours. Then the seeds are floated and washed before drying on shaded raised beds.

Direct Trade

Villa Loyola serves a model for sustainable organic agriculture as well as what a long-term Direct Trade relationship can achieve.

General Manager Alejandra Giraldo assumed a leadership role several years ago, with coffee production overseen by Agriculture Manager Diego Chicaiza. Born and raised on a coffee farm, Diego has worked various roles in the coffee industry in Colombia since beginning his career in 2008. A certified Q Grader and experienced quality control technician, Diego’s skill sets are fully utilized at Villa Loyola, where he manages coffee production, processing, cuppings for quality assurance, and the roasting program for locally sold coffee.

The Villa Loyola Washed, sourced from the high-altitude landscapes of Pasto, Nariño, represents a meticulous collaboration between producers Alejandra Giraldo and Diego Chicaiza. This Colombia offering features the Caturra varietal, a plant widely recognized for its adaptability and potential for balanced cup profiles. By utilizing a washed process, the producers emphasize the inherent clarity and brightness of the bean, allowing the specific terroir of the region to shine through.

Roasted by PT's Coffee Roasting, this lot presents a nuanced sensory experience characterized by notes of white peach, candied almond, and yuzu. While washed coffees are often celebrated for their clean acidity and refined structure, the specific interplay of these flavors can be further explored using the flavor wheel. This selection highlights the dedication required to produce high-quality, single-origin coffee in the challenging, mountainous terrain of Nariño.