Villa Maria Red

Our latest Colombian decaf coffee comes to us from the Cooperativa de Caficultores de Manizales which was founded in 1960 and a part of the coffee community in the region of Caldas. Located in part of the renowned Coffee Triangle, the cooperative was created to support local coffee growers by improving market access, strengthening livelihoods, and promoting collective action. The cooperative helps farmers secure better prices, attain fair trade certifications, and access technical training, financial services, and sustainability programs. These services improve members’ economic stability and enhance community well-being. Sustainability is central to its mission. The cooperative encourages organic farming, reduces pesticide use, and supports water conservation, biodiversity, and renewable energy. It also invests in social initiatives, including education, healthcare, and fair labor practices, to improve living standards in coffee-growing communities. Each farm produces its own levels of volume and types of varieties, and the main varieties grown are Castillo, Caturra, and Supremo. Most of the members of the association process their coffees using traditional washed processing practices; 16 hours fermentation followed by sun-drying for 15 days. The Sugar Cane EA Decaffeination method Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example. The DESCAFECOL decaffeination plant in Manizales uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acids in the bean. The beans are then submerged in an ethyl acetate solution until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≤30 ppm, which is a level dramatically less than that of a banana!

Our fourth year with this beautiful coffee from Jonny Martinez and his import business MiCafe and it never fails to please. We've bought some exceptional coffees over the last few years from MiCafe including this special Pink Bourbon and jumped at the chance to buy it again. Jonny owns El Jaragual which is managed by his cousin Jorge Mira. El Jaragual, spans 150 hectares located in Amalfi, Antioquia, Colombia, positioned perfectly in the northern area of the central Colombian Andes. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, they cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species, ranging from traditional varieties like Castillo/Colombia to exotic types such as this Pink Bourbon, Geisha, Typica Mejorado and Sidra. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques, in line with the techniques we've seen over the last few years from the likes of Wilton Benitez and Diego Bermudez amongst others. The method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then de-pulping and a further 24hr dry oxidation followed by a brief hot 45C washing (thermal shock). Then the 36hr wet fermentation with a specific yeast culture. Washing at 5C to ‘seal’ the fermentation, and finally 76hr controlled drying.

It's the return of this stunner from Edinson Argote and his farm Quebraditas from the Huila region in Colombia. Edinson has adopted some of the new sophisticated processing methodologies and we've previously had this coffee as well as an outstanding Geisha, a Sidra and SL28. This Orange Bourbon variety is a natural mutation of Red Bourbon and has undergone a 'double anaerobic washed, yeast inoculation thermal shock' process. WOW! Edinson's story is special too. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills. Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm. Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, Laurina, and Sl-28. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production. The processing method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs, before de-pulping. Then the first fermentation stage for 36hrs to remove the mucilage before being washed at 45C created a thermal shock. A further 72hrs fermentation with a specific yeast culture added held at a temperature below 25C. Then a 'sealing' wash at 5C before the final mechanical drying phase for 48hrs at 38C before stabilisation in Grainpro. This is another example of our filter specific profiles, roasted fast and hard to 8 mins overall with just less than 1 min development time. This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended. We wrote a little piece which helps to explain what happens during resting here: https://www.crankhousecoffee.co.uk/blogs/news/roasting-profiles-brew-methods-and-resting

Our latest Colombian masterpiece is yet another release from the famous Inmaculada Coffee Farms and their 'Fellows' project in Huila and Cauca. This project with partnering farms which began in 2022 not only allows them to preserve the distinctive quality of the coffees but also expands the Inmaculada portfolio with exotic varieties that they might not grow themselves. With this project they are actively contributing to improving the livelihoods of partner coffee growers and strengthening their agronomic and processing practices in these regions. We first tasted a range of Inmaculada coffees at an event in 2025 and they were exceptional coffees. These are not generally accessible in the UK but luckily through our import partner DR Wakefield we were able to purchase two particular gems which were both amazing. We wanted more, and luckily we had the pleasure of hosting Jorge and Juan Pablo from Inmaculada on our stand at this year's World of coffee event in Brussels. They'd brought with them some stunning coffees to brew including a Bourbon Aji, which is also known as 'Pepper or Chilli Bourbon'. The plant has a distinctive pepper like aroma as the coffee cherries are picked, hence the “Aji” name (Aji is the south American word for chilli peppers). It was quite special so we immediately booked some and hey presto.. it was milled, packed and shipped to be here at Crankhouse within a couple of weeks. Research performed by plant geneticist Dr. Christophe Montagnon has shown that Bourbon Aji is not actually a Bourbon at all (just like Pink Bourbon), but a descendant of the Ethiopian landrace coffee group. It's the first time we've had this particular variety in the roastery but not the first time we've heard of it. It's one of the new 'exotic' varieties that has come out of the Huila region of Colombia. Inmaculada is based in Santiago de Cali, Valle del Cauca, Colombia and they process the Fellows partner coffees through their own state of the art mill for quality and consistency purposes. This Bourbon Aji is processed as a washed coffee with a short anaerobic fermentation after depulping. For us it has some tropical notes, with a juicy citrus acidity and a sweetness that reminded us of dry vermouth. It's a complex cup for sure.