Colombia - Finca la Virginia - 200Hrs Extended Fermentation

About This Coffee

This Caturra microlot from Finca la Virginia in Timana, Huila, Colombia is grown at 1800-2000 meters altitude on nutrient-rich volcanic soil. The coffee undergoes extended fermentation for 200 hours after initial aerobic fermentation, followed by sun-drying on African raised beds. The flavor profile features maraschino cherry, blackberry jam, raisin, pickled pear, and dark chocolate notes with a thick body and strong, solid character.

Origin

Timana (Colombia)

Flavor Notes

Raisin, Dark Chocolate, Blackberry Jam, Maraschino Cherry, Pickled Pear

Roast Level

—

Processing

Extended Fermentation

Typology

Arabica

Caturra

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Wes Ngopi

Wes Ngopi takes its name from a Javanese greeting that translates to "Have you had your coffee?", reflecting its roots in the social ritual of sharing a cup. Based in Shah Alam, the roastery specializes in specialty grade single origin coffees roasted to order for home brewing enthusiasts. Bean selection is guided by ratings from CoffeeReview and independent research through traders such as Royal Coffee, Nordic Approach, and Olam, alongside direct trade relationships with farms like Java Frinsa Estate in Indonesia. The roastery emphasizes technical precision, modulating drum speed, fan adjustments, and firing pressure to achieve a smooth declining rate of rise for optimal flavor development. Wes Ngopi occupies a focused niche in Malaysia's specialty scene, prioritizing quality sourcing and meticulous roasting for the home consumer.

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