- Dark chocolate
THE ORIGIN STORY
Manos Juntas is a micromill in Sotará area of Colombia's Cauca region. The entire concept of this micromill is based on simplifying tasks and responsibilities, for both producers and exporters.
This particular offering was first purchased in its cherry form when delivered to the mill 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 this Naturally-processed coffee, the cherry is then "aged" in tanks for a period of five more days before being 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.
Altitude: 1400 - 2000m
Variety / Processing Method: Castillo / Natural
Location: Sotará, Cauca, Colombia