Colombia Manos Juntas Natural

Colombia Manos Juntas Natural

creamy chocolate • orange / citrus
Regular price$19.44
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Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • Low stock - 9 items left

Tasting Notes:

Colombian beans are always smooth, yet complex coffees. When we tasted this dry-processed bean for the first time we were amazed at how juicy and sweet it tasted. We discovered a subtle citrus acidity that adds uniqueness to the coffee. Along with the citrusy brightness, this coffee is beautifully balanced with the creamy, chocolate richness that pushes through with each sip.

8 Producers Delivering to Manos Juntas Micromill

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 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 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 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.

Banexport believes that when it comes to a breakdown in factors that contribute to quality:

50% is determined by crop production (fertilization, pruning, and proper harvest of cherries)
50% is determined by post-harvest processing (fermentation, pulping, drying, and storage)
Based on this understanding, Banexport decided to establish Manos Juntas Micromill, in which they purchase cherries from producers and manage the processing, drying, and storage themselves. This model allows producers to focus on healthy production of specialty coffee, while the meticulous work of sorting, processing, drying, and storing is managed by Banexport's team.

Key takeaways about this program:

Producers deliver and sell coffee in cherry form to Banexport, by total weight. The riper the cherry, the heavier it is. This encourages better harvest practice that directly correlates to higher quality.
Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it.
Banexport guarantees to pay producers a fixed price well above the market value for these cherries.
Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town.
Coffee infrastructure, like drying beds, ferme

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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