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Pink Lane Coffee

Colombia, Villamaria - Anoxic Natural

Colombia, Villamaria - Anoxic Natural

Regular price £13.00 GBP
Regular price Sale price £13.00 GBP
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Corozal, The Cold Lands

Region: Chinchiná, Caldas

Country: Colombia

Altitude: 2000 - 2100 MASL

Variety: Variedad Colombia, Castillo Naranjal

Process: Anoxic Natural

Taste: Mango, strawberry, brown sugar


Villamaría is a municipality in Colombia's Caldas department, known for its abundant water sources and natural resources. Corozal is the highest area within Villamaria. It is situated near the Otun lagoon, just a short 25-minute drive from Finca La Aurora, Villamaria's buying station.

This area is also known as Tierra Fria, or the Cold Land, where some farms are located as high as 2100 meters above sea level (MASL). The unique combination of high altitude and cool weather creates a fascinating microclimate for the farms in the Cold Lands.

The drying station "Jamaica" in Chinchiná, Caldas, processes coffee from 30 to 50 producers in the Villarazo area, specializing in washed, honey, and natural lots. The station's lower altitude allows for better processing of honey and natural coffees, aided by dehydrators and mechanical drying systems.

In the past, Villamaría's producers were promised higher prices and the purchase of their entire crop by big institutions, but these promises were never kept, which caused a loss of trust. The importer we are working with here, Raw Material, have done great work in the area, ensuring better prices and reduced labour by selling the unprocessed coffee to the Jamaica drying station.

Anoxic Natural

Natural processed coffee is when the coffee cherries are left to dry on raised beds in the sun, during which time, fermentation occurs. In anoxic processing, sometimes called anaerobic, this fermentation is done in sealed vessels. The oxygen is removed from these tanks and a valve allows the escape of carbon dioxide but prevents any oxygen from entering. While almost all coffee undergoes some fermentation, this method allows the farmer to control how it occurs, imparting its own unique flavour.

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