Coffee Description
Highly fermented, this caturra variety was processed using a method called carbonic maceration: a wine processing technique that highlights sweetness and sugars over variety and terroir. This coffee fermented for 200 hours and then dried naturally for an additional 25 days. This is, for sure, the most exotic coffee we will carry this year. It’s incredibly sweet, and tastes like candy. Do not expect traditional flavors here, you won’t find them.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Very Light
Variety
Caturra
Process
Natural
Elevation
1800 masl
About Felipe Arcila at La Pradera of Colombia
Felipe Arcila with his family at La Pradera Estate push coffee to its maximum potential through innovative fermentation processes and extensive knowledge of coffee varietals. There is no other producer in our portfolio that works with more varieties and processes than La Pradera. In addition to washed, honey, and natural processes, they also use dry fermentation, anaerobic, carbonic maceration, and even ice fermentation! Varieties include: caturra, pink bourbon, tabi, gesha, and java to name a few.
The pioneer spirit and heart for collaboration at La Pradera makes them kindred spirits. Truly desiring to see the specialty market grow, Felipe does not hoard his secrets, but is an open book to neighboring farms and aspiring producers who desire to increase their crop quality. It takes great humility and courage to see fellow industry professionals as collaborators, not competition. Felipe has both.
Voltage Coffee Project
The first chapter of Voltage Coffee began at 114 West Oak Street in 2014. The goal was to combine our love for the city and good coffee in a unique cafe on the Denton Square - Some place warm & inviting, a coffee shop for Dentonites to call their own.
Roughly a year after opening the doors at West Oak, we started down the path of roasting our own coffees. We focused on forging relationships with hard-working farmers across the globe that pushed the boundaries of biodiversity, business ethics, and flavor innovation. Though we have since rebranded under the Voltage Coffee moniker, our initial mission remains the same – Explore the experimental frontier of coffee and bridge the gap from farm to cup, building trust and friendships along the way.
With a few years of shop ops & roasting under our belt, we were ready to open our second & third concepts - Kimzey's and Trinity Street. One was a cafe with character inspired by Olde English cottages - The other sought to bring third wave coffee and cocktails to the hardworking people of small town Texas. Our vision is to open unique brands in every city we venture into, and we're grateful that the communities of Argyle & Decatur have welcomed us as their own.
In 2020, we moved our roasting equipment and offices to Decatur at the Roastaurant. Now, at the dawn of 2022, we've rebranded West Oak Coffee Roasting to exist under the name of our parent brand, Voltage Coffee. Our hope is that Voltage be known as the undercurrent of quality & stamp of approval on every project we touch - whether it's a bag of coffee or a new cafe concept.
We collaborate with farmers, roast coffee, and open unique concepts — All with the sole focus of creating community.
