Growers: Multiple farmers
Region: Cauca
Process: Natural Fermentation
Varietal: Castillo
Altitude: 1400-2000 MASL
Burnt sugar, fresh nectarine, and cooked grape with mild caramel flavours. Sparkling acidity and clean fruit-like sweetness.
Manos Juntas is a micromill in the Sotará area of Colombia’s Cauca region. Located between the Western Cordillera and the Pacific, Cauca is one of the country’s coolest regions due to its elevation and ocean winds. The mill was established to simplify the production process, enabling farmers to focus on growing quality coffee while the mill manages processing, drying, and storage.
Farmers deliver freshly harvested cherries to the mill, where Brix and pH are measured. Cherries undergo a five-day anaerobic fermentation in sealed tanks with nitrogen to boost yeast activity. Fermentation is carefully monitored and stopped by lowering the temperature to 20°C.
Processing methods:
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Honey: Cherries are depulped and dried with mucilage on shaded raised beds.
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Natural: Cherries are aged in tanks for five days, then dried in solar dryers for 30–45 days.
Once dried, the coffee is cupped, assessed, and prepared for export.
This model removes the need for costly on-farm infrastructure and supports producers with upfront, above-market payments based on cherry weight—encouraging ripe picking. With the mill nearby, access is easier and quality is preserved.
