$ 22.50
Colombia Manos Juntas - Natural Process - 12 oz.
Tasting Notes: Starfruit, strawberry, perfumed florals, hard candy.
Get ready for an incredible sensory experience! Grown by eight smallholder farmers and processed at the Manos Juntas Micromill, this special segregated lot of the rare Pink Bourbon variety is all about the flavor and complexity. The quality is a result of a model that allows producers to focus on healthy production methods while the meticulous post-harvest processing is handled by the micromill.
This beautiful coffee is part of our Microlot Artist Collaboration Series. The label was designed by Phoebe Lo, inspired by her first sip.
In the Cup
You'll first notice the intense fruit and floral aromatics. But in the cup, this coffee is all about sweetness, fruit and lots of acidity. Bright fruit notes of fresh strawberry and starfruit, perfumed florals (like rose) are anchored by a heavier mouthfeel and lingering hard candy sweetness (green jolly rancher anyone!?). Overall, a super fun and complex coffee and an adventure for your tastebuds!
The brew method we are loving: Aeropress (by-pass method). To coax out more of the perfumy aromatics along with the ripe fruit notes, try a pour-over brew like the Hario V-60.
On Processing
Production of this coffee is all about the attention to detail. Eight small producers in the Sotara area of Cauca in Colombia grow coffee and deliver ripe cherries to the nearby Manos Juntas Micromill for processing, which is owned and managed by a local exporter. This model allows producers to focus on maintaining healthy and sustainable farms, while the meticulous work of sorting, fermentation, pulping, drying, and storing is managed by the mill. The program at Manos Juntas pays its producers upfront at a fixed price well above market value, which is not the norm. The mill purchases cherries solely from the surrounding farms so that producers are not required to travel a long distances to deliver their cherries, saving on costs.
Once at the mill, ripe cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation (each tank is labeled with the name of the producer to retain traceability.) During this period, nitrogen gas is introduced into the tanks in order to stimulate the yeast. Brix and pH are measured constantly and are used to determine the optimal stopping point for fermentation. The cherry is then "aged" in tanks for five more days before they are taken to solar dryers, where they take 30-45 days to dry.
Coffee Bio
| Producer | 8 Smallholder producers |
| Region | Sotara, Cauca, Colombia |
| Process | Natural |
| Elevation | 1950–2100 ma |
| Cultivar | Pink Bourbon |
The eight producers include:
- Dimer Moncayo Muñoz of Finca El Diviso
- Bernardo Moncayo Bolaños of Finca El Pino
- Geremias Moncayo Salazar of Finca Buena Vista
- Juan Bautista Gaviria of Finca Villa Susy
- Pablo Emilio Duran Guerrero of Finca El Guamo
- Armel Moncayo Trujillo of Finca Loma El Marcelo
- Ricardo Leon Moncayo of Finca La Granadilla
- Flor Maria Lopez of Finca San Jose
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