In the rolling highlands of Cauca, Colombia, Villa Aroma stands as a living testament to what commitment, heritage, and community can achieve. Once overgrown and abandoned after years of conflict and hardship, the land that became Villa Aroma was rediscovered and transformed through the vision of Cristian Campo Figueroa and his partner Taaj Kumar, who purchased the property in 2020 and set out to build a specialty coffee farm from the ground up.
For four years, the team worked tirelessly to clear and prepare the land, planting a diverse range of coffee varietals — including Castillo, Caturra, Pink Bourbon, and Geisha — and establishing Villa Aroma as a beacon of quality in one of Colombia’s most promising coffee regions.
Villa Aroma’s journey is deeply rooted in collaboration. Local experienced farmers manage on-site cultivation under the guidance and regular auditing of the Colombian Coffee Federation’s Extensionist Program, ensuring that every stage of production meets rigorous specialty coffee standards. This blend of tradition, technical support, and family passion brings a vibrant and expressive coffee to life.
PRODUCERS
Villa Aroma is the result of a collaborative effort by its founders and the local farming community near Totoró, Cauca. After years of neglect, the farm was revitalised through careful reforestation, meticulous planting of diverse varietals, and hands-on management by plantation staff supported by the Colombian Coffee Federation.
The farm’s ethos centres on quality, sustainability, and community welfare, with farmers trained to harvest at peak ripeness and handle coffee processing with precision and care.
ALTITUDE AND LOCATION
Region: Cauca, Colombia (notably around Totoró)
Altitude: Approximately 1,700–1,900 meters above sea level — high elevations that contribute to slow cherry maturation, enhanced sugar development, and brightness in the cup.
Environment: Rolling hills and fertile volcanic soils help create stable microclimates ideal for elevating coffee quality while maintaining vibrant acidity and complexity.
PROCESSING – WASHED COFFEE
Villa Aroma’s washed coffees follow classic Colombian washed methodology, bringing out clarity and structural balance in every cup:
Hand Harvesting: Only the ripest cherries are picked, ensuring uniformity and quality from the start.
Pulping & Fermentation: Cherries are pulped to remove the outer skin and then fermented (typically 18–24 hours), allowing controlled breakdown of mucilage for sweetness and clarity.
Thorough Washing: After fermentation, beans are washed in clean water to remove remaining mucilage, refining the cup’s brightness and crispness.
Sun Drying: The washed parchment is sun-dried to optimal moisture, locking in delicate aromatics and vibrant flavour.
This method accentuates clarity, acidity, and structure, typical of excellent Colombian washed coffees.
TASTING NOTES
While flavour can vary by varietal and harvest year, Villa Aroma washed lots typically deliver a well-balanced, vibrant cup with:
Aromas: Floral notes like coffee blossom, with hints of malt and spice.
Flavours: Bright citrus and tropical fruit, complemented by milk chocolate and orange, carried on a medium body.
Acidity: Clean and bright citrus, providing liveliness without harshness.
Finish: Clean and crisp with a lingering sweet aftertaste — versatile for both espresso and filter.
COFFEE DETAILS
Coffee Grade: Washed Single Origin
Farm/Producer: Villa Aroma (GM Coffee)
Varietals: Castillo, Caturra, Cenífice 1, Pink Bourbon, Geisha (varies by lot)
Processing: Fully washed (for this profile)
Altitude: ~1,700–1,900 meters above sea level
Region: Totoró, Cauca, Colombia
Farm Size: Approximately a few thousand trees planted across the property since establishment
Matte Black Coffee Bag Bundle - With Valve & Rippa Zippa
Matte Black Coffee Bag Bundle - With Valve
