discovery
Agualinda Extended Fermentation
Clean and sweet acidity paired with winey fruit notes, rounded out by a syrupy mouthfeel and a long, indulgent finish—a beautifully integrated cup.
Agualinda farm’s roots trace back to Don Alejandro Angel, the great-grandfather of the current generation, who played a pivotal role in bringing Colombian coffee to global recognition in the early 20th century. His vision lives on through his great-granddaughter’s husband, Pedro Echavarría, who founded Agualinda in Antioquia. The region’s low temperatures necessitate an extended fermentation process to achieve ideal mucilage reduction. We were impressed by the quality of the processing; the extended fermentation appears to have embellished the characteristics we’ve come to expect from this kind of coffee whilst retaining clarity.
Clean and sweet acidity paired with winey fruit notes, rounded out by a syrupy mouthfeel and a long, indulgent finish—a beautifully integrated cup.
Agualinda farm’s roots trace back to Don Alejandro Angel, the great-grandfather of the current generation, who played a pivotal role in bringing Colombian coffee to global recognition in the early 20th century. His vision lives on through his great-granddaughter’s husband, Pedro Echavarría, who founded Agualinda in Antioquia. The region’s low temperatures necessitate an extended fermentation process to achieve ideal mucilage reduction. We were impressed by the quality of the processing; the extended fermentation appears to have embellished the characteristics we’ve come to expect from this kind of coffee whilst retaining clarity.