Colombia - Manos Juntas Natural

CANDY-LIKE AND JUICY WITH NOTES OF CANDIED ORANGE, POMEGRANATE, AND BLACK TEA.

$16.00

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Natural
Region: Cauca
Producers: Manos Juntas Micromill
Varietal: Castillo

This is our second year with an offering from the Manos Juntas Micromill. The quality is top-notch, and the goal of the Micromill is to simplify tasks and responsibilities for both producers and exporters.

This coffee is candy sweet and juicy with notes of candied orange, pomegranate and black tea.

About the process and the mill:

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.

The coffee in cherry is "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 the importer Cafe Imports where they are then approved, milled, and shipped.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.