Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g
Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g
Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g
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  • Load image into Gallery viewer, Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g
  • Load image into Gallery viewer, Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g

Manos Juntas - Striped Red Bourbon | Anaerobic | Light Medium | 200g

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$13.00
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$13.00
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Origin: Huila, Colombia

Variety: Striped Red Bourbon

The 'striped bourbon' varietal is a wild mutation that was first encountered by the Project Origin team in Colombia. A naturally occuring mutation of the bourbon varietal, this coffee is characterised by light stripes on the exterior of the cherry. At first they looked peculiar and farmers thought there was something wrong with them - the trees were thinner, had fewer, skinnier leaves, the red cherries had yellow stripes and they matured at a different time than other coffees in the same area. The taste is a unique and expressive mutation, with intense florals and high quality sweetness.

Process: Anaerobic Natural

The Cup: Sweet with winey fruit acidity, apple blossom, toffee, berry and bergamot flavors

 

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 particular offering was first purchased in its cherry form when delivered by local producers on the day of harvest in Huila. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation and transferred to Cauca: 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.

Anaerobic coffee

For Honey-finished coffees, the cherries are then depulped and dried with the mucilage on in raised beds under shade.

For Naturally-finished coffees, 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 buyers. They are then approved, milled, and shipped.