Columbian | Manos Juntas Espresso – Flatlands Coffee

$22.69$55.64

TASTING NOTES
Apricot, orange, cranberry, sugarcane, English breakfast tea.

SKU: FLT_COL_MANOS-ESP Categories: , Tag:

Description

TASTING NOTES
Fruit loops, chocolate fudge, black tea

THE UNIQUE STORY
”Clearly the best espresso I’ve ever had” is what a regular café guest said to me last week about this Manos Juntas Espresso (as from the date of writing this). Very rarely are espressos described as clean and complex in flavor; usually “espresso roasts” are merely designed with affordability in mind. However, if you love clean, complex, and balanced flavors, this naturally syrupy-sweet Manos Juntas Espresso is for you. In this espresso you’ll taste fruit loops, rich chocolate fudge, and black tea. Plus it pairs well with milk and any alt-milk.

ESPRESSO
Since this Manos Juntas is a natural process coffee, it extracts easily as espresso even as a light roast. To get the greatest sweetness and complexity in your espresso, we do recommend slightly unusual parameters… we dose 18g coffee to produce a larger 60g shot. This way, you are able to extract more from this premium bean and enjoy its unique flavors in full transparency.

ADDITIONAL INFO

Manos Juntas is a micromill in Sotara area of Colombia’s Cauca region, operated and managed by the 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. 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.

Once dried, the coffee is cupped and samples are sent to Cafe Imports. They are then approved, milled, and shipped.

Banexport believes that when it comes to a breakdown in factors that contribute to quality:

  • 50% is determined by crop production (fertilization, pruning, and proper harvest of cherries)

  • 50% is determined by post-harvest processing (fermentation, pulping, drying, and storage)

Based on this understanding, Banexport decided to establish Manos Juntas Micromill, in which they purchase cherries from producers and manage the processing, drying, and storage themselves. This model allows producers to focus on healthy production of specialty coffee, while the meticulous work of sorting, processing, drying, and storing is managed by Banexport’s team.

Key takeaways about this program:

  1. Producers deliver and sell coffee in cherry form to Banexport, by total weight. The riper the cherry, the heavier it is. This encourages better harvest practice that directly correlates to higher quality.

  2. Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it.

  3. Banexport guarantees to pay producers a fixed price well above the market value for these cherries.

  4. Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town.

  5. Coffee infrastructure, like drying beds, fermentation tanks, and depulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees.

There are currently eight producers participating in the Manos Juntas program, 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

 

FRESHLY ROASTED
To ensure you get the freshest coffee available, your order will be roasted on our closest roast date (within 9 days), and shipped within 24hrs

CURRENT STANDARD ROAST DAY: MONDAY


PRODUCER
8 Smallholder Farmers
REGION
Cauca, Colombia
ELEVATION
1950-2100m
VARIETAL
Castillo, Colombia, F6
HARVEST
August 2020
PROCESS
Anaerobic Natural, Raised Bed Drying
SOURCING PARTNERS
Café Imports, Banexport
ORIGIN SUSTAINABILITY BONUS
(Relative to Specialty Coffee Transaction Guide low point)
68%
ROAST LOSS
~13% at 9.75min
VISUAL
Medium / Light Roast

BAG DESIGN ARTIST
David Falter (D_FALT)

Additional information

Weight N/A
Dimensions 6 × 3 × 8.5 in
Grind

Course (French Press), Fine (Espresso), Medium (Drip/Pour-Over), Whole Bean

Order Quantity

12 oz, 2 Pounds

You may also like…

Leave a Reply

Your email address will not be published. Required fields are marked *