Produced by the incredible Ana Mustafá across her farms, Fincas Mustafá, in the Risaralda region this lot has come through our good friends La Real Expedición Botánica, or La REB for short. La REB, of whom Ana is one of the founding members, is a co-operative of producers in the region that have come together to create new avenues in the industry that benefit and give power back to producers in Colombia. Offering in depth support for one another in production advice and quality control as well as managing their own export logistics, the co-operative allows La REB producers to engage with the market on their own terms and to make a living with agency, which is absolutely class in our opinion.
This particular lot from Fincas Mustafá has undergone a “batch-fed” fermentation, wherein the first batch of ripe cherries are picked, pulped and placed in a fermentation tank for 24 hours. After which a second batch of ripe cherries repeat the process and are added to the same tank, where the sugars of this second batch can provide extra fuel for the fermentation already taking place. The coffee is fermented for 1-2 more days before being washed and dried.
