La Batea Villamaria Anoxic Natural

La Batea Villamaria Anoxic Natural

  • Tasting Notes Red cherry, orange and blackcurrant
  • Location Caldas, Colombia
  • Elevation 1700M
  • Details Anoxic natural
  • metafields
    Region Caldas, Colombia
  • metafields
    Varieties Colombia, Orange Castillo
  • metafields
    Elevation 1700m
  • metafields
    Process Anoxic natural
  • metafields
    Importer Raw Material

Taste Notes

Red cherry, orange and blackcurrant


Yes folks, it's back. One of our favourites from last year is back and better than ever. Home to 20 members of the Red Association Villamaria, La Batea is a sub-region of the area of the same name, located twenty minutes by car from the buying station Finca La Aurora. 

The topography of Villamaria is challenging to put it mildly, as it is comprised of steep hills and valleys that have been affected by volcanic activity in the not so distant past. This area of Caldas is afforded a unique scenario, with several microclimates sitting side by side across this region. 

La Batea means the valley in English and is an area of Villamaria where it's incredibly steep hills provide a unique microclimate. Here, cold air currents swoop down from the snowy mountains of Santa Isabel and Volcan Nevado del Ruiz, improving air quality, circulation, and pollination, whilst cooling the air temperature that surrounds the growing cherries.

This lot was processed as an ‘anoxic natural’ using a ‘water pillow’ technique. The technique focusses on low temperatures, and a vacuum-pressure created when a barrier is laid across the cherry or beans. Cool water is poured on top of the barrier, removing any chance of oxygen entering the space during fermentation. This absence of oxygen and low temperatures allows for extended fermentation times without a high thermal mass. This is because as heat leaves the fermenting coffee, the water pillow above the mass works as a heat exchanger, and the heat is able to evaporate off the top.


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