tea rose, elderflower, golden raisin, white grape, kirsch, milk chocolate, macerated berries
fruity, tartaric, soft, juicy
rosé, white grapefruit, black cherry cacao nibs, candied hazelnut, butter caramel, St. Germain
heavy, hard candy, simple syrup
full, coating, velvety
Petite Sirah, heavy sweetness, elderflower, milk chocolate, ripe cranberry, black plum, almond toffee, hops, raspberry, Beaujolais
$5.15 / lb
8 producers delivering to Manos Juntas Micromill
Castillo, Colombia, F6
About the coffee
Manos Juntas is a micromill in Sotara area of Colombia’s Cauca region, operated and managed by Banexport. The entire concept of this micromill is based on simplifying tasks and responsibilities, for both producers and Banexport.
This particular offering was first purchased in its cherry form when delivered to the mill by eight local producers each one a smallholder with 1–2 hectares of coffee. The varieties in this lot are Colombia, Castillo, and Colombia F6.
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
Upon arrival, the Brix and pH were recorded, and the 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 through this process and are used to determine the stopping point for fermentation; the coffee is then subjected to 20°C temperatures in order to cease fermentation and remove the yeast and other microorganisms. The cherry is then “aged” in tanks for a period of five more days before they are taken to solar dryers. Drying takes 30–45 days.