Colombia Sotara

CRANBERRY. ELDERFLOWER. SPICES.

19.00 лв
19.00 лв
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Size:
Grind:

Basic Information

  • Origin: Manos Justas Micromill
  • Type: Pink Bourbon
  • Altitude: 1400m - 2000m
  • Process: Natural

Grind of the coffee

Your coffee can be grounded according to your needs - from coffee beans, to espresso grinds, to filter grinds. Please specify how your coffee would be prepared and we will grind it for you.
Detailed Information

More about Colombia Sotara

Description
More Less

Manos Juntas is a micro-mill in the Sotara area of Colombia's Cauca region, and is operated and managed by Banexport.

The cherries of this exceptional coffee from the Pink Bourbon variety are purchased and delivered to Manos Juntas on the day of the harvest. Upon arrival, the Brix and pH are recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation. During this period, nitrogen gas is introduced into the tanks to stimulate the development of 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.

After that the cherries are kept in tanks for another 5 days before they are moved to solar beds to dry. There, the coffee is dried under the sun for 30-45 days before it is collected, packaged and exported.

Country and Region Pink Bourbon
More Less

Colombia is famous for growing some of the best coffee beans in the world; the plants thrive under the shade of banana trees in the tropical climate.
Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean
winds and elevation result in Cauca being one of the coolest regions of the country. The coffee in this area is grown mostly by
indigenous or Afro-descendant communities. Geographically, the region has many features including the Popayan Plateau,
many rivers, and the central volcanic mountain range.

Process: Natural
More Less

In general, the ripest cherries are selected for natural processing, they are often hand sorted or float-sorted (a type of bean sorting that removes smaller beans before they enter the roasting process), cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting cup profile to be exquisite.

Variety: Pink Bourbon
More Less

{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"Cultivated from hybridization of Red and Yellow Bourbon. It's very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find.\n"}]}]}

Description

Manos Juntas is a micro-mill in the Sotara area of Colombia's Cauca region, and is operated and managed by Banexport.

The cherries of this exceptional coffee from the Pink Bourbon variety are purchased and delivered to Manos Juntas on the day of the harvest. Upon arrival, the Brix and pH are recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation. During this period, nitrogen gas is introduced into the tanks to stimulate the development of 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.

After that the cherries are kept in tanks for another 5 days before they are moved to solar beds to dry. There, the coffee is dried under the sun for 30-45 days before it is collected, packaged and exported.

Country and Region Pink Bourbon

Colombia is famous for growing some of the best coffee beans in the world; the plants thrive under the shade of banana trees in the tropical climate.
Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean
winds and elevation result in Cauca being one of the coolest regions of the country. The coffee in this area is grown mostly by
indigenous or Afro-descendant communities. Geographically, the region has many features including the Popayan Plateau,
many rivers, and the central volcanic mountain range.

Process: Natural

In general, the ripest cherries are selected for natural processing, they are often hand sorted or float-sorted (a type of bean sorting that removes smaller beans before they enter the roasting process), cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting cup profile to be exquisite.

Variety: Pink Bourbon

{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"Cultivated from hybridization of Red and Yellow Bourbon. It's very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find.\n"}]}]}

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