Colombia Natural Manos Juntas Anaerobic

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A standout single-varietal natural Colombian now with a darker roast profile!  We discovered the Colombian Manos was quite diverse in it's flavor profile at different roasts levels.  Roasting it just a tad darker deepened the chocolate notes and brought some great balance to the cup.  Making it a more ideal coffee for those who enjoy some cream with their coffee.

Sweet and deep, smooth and balanced.  Notes of ripe fruits, coffee cherry, and cocoa flavors.

Country Colombia
Region Cauca
Farm Manos Juntas Micromill
Variety Castillo
Altitude 1950–2100 masl
Proc. Method Natural - Anaerobic

"Manos Juntas is a micromill in Sotara area of Colombia's Cauca region, operated and managed by our exporting partners at 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, on the day of harvest. 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.

For Naturally-processed coffees, 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.