Introducing an anaerobic Colombian from Manos Juntas to the filter rotation. Featuring a fresh melon sweetness, bright acidity and a rich toffee finish.
SUGGESTED RECIPE
ratio: 1:16.7 | time: 2-2.30mins | temp: 91-93°C
FINER DETAILS:
origin: hulia, cauca, colombia
produced by: manos juntas micromill
processing method: anaerobic
varietal: pacamara
elevation: 1950-2100m above sea level
roasted for: filter
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.
Banexport purchase cherries from producers and manage the processing, drying, and storage themselves. This model allows producers to focus on the healthy production of specialty coffee, while the meticulous work of sorting, processing, drying, and storing is managed by Banexport’s team.
Producers are paid upfront for their coffee, typically they’d have to wait 35 to 40 days for coffee to dry before selling it. Banexport also guarantees to pay producers a fixed price, well above the market value for their cherries.
processing.
This particular coffee was first purchased in its cherry form, delivered by local producers on the day of harvest in Huila. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation and transferred to Cauca: 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 cherries are then ‘aged’ in tanks for five more days before being taken to solar dryers where drying can take 30–45 days.
