Colombia Manos Juntas Micromill
There are currently eight producers participating in the Manos Juntas program, each one a smallholder with 1–2 hectares of coffee grown in surrounding farms.
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 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 aged in tanks for a period of five more days before they are taken to solar dryers. Drying takes 30–45 days.