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Andres named this coffee after a visit from Burial Beer, one of their brewers suggested a different way to ferment the coffee. He aimed for a more controlled fermentation, so he recommended fermenting indoors in the drying beds, where the temperature is more stable, and adding the coffee pulp after it has been pulped. This approach would achieve a flavor profile with red fruit notes while maintaining the smoothness and body of a washed coffee. The result is a coffee that ferments for 4 days with both the coffee pulp and natural leachate, producing an exceptionally sweet cup with prominent caramel and red fruit notes.
About the farm
La Ilusión
La Ilusión is Andrés’s family farm, a cherished inheritance passed down through generations. Today, his parents call it home, and for years, it has been both their paradise and their livelihood. Nestled in Santa Bárbara, a small town just an hour and a half from Medellín, the farm thrives with coffee plants, chickens, and various birds. Andrés dreams of transforming La Ilusión into a coffee processing facility, providing local farmers with a space to process high-quality, differentiated coffee.
Andres Cardona
A Coffee Mentor
Andres Cardona began working with coffee at the age of 12, but it wasn't until 2018 that he took a specialty coffee course with the Antioquia government, which led him to experiment on his farm. Always eager to move his family forward, he has managed to steadily progress and maintain his processes in an incredible way. Today, his farm is more than just a farm—it's a processing center for other producers in the community, from whom Andres buys the coffee cherries to continue processing. Thanks to this approach, Andres' coffee is now available in over 15 coffee shops in the United States, and he has started teaching other coffee farmers in the region.
