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Country: ColombiaRegion: CaucaWashing Station: Manos JuntasImporter: Cafe ImportsAltitude: 1950-2100 maslVariety: Castillo, Colombia, F6Process: Natural
Flavour Profile: White Nectaine, Lychee, Candied Lime
IN THE CUP
This coffee is as vibrant as tropical fruits. It will remind you perhaps your last holiday in South East Asia, having sweet lychee with lime soda on your other hand. With a hint of juicy white nectarine, it will definitely be a crowd favourite.
STORY BEHIND THE CUP
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 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 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 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.
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.
Hario V60 2 CupDose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!