Busan, South Korea

Momos

Apr 2021

Las Guacanas Cinnamon

Huila, Colombia

Process: Natural + Cinnamon
Varietal: Pink Bourbon
Growing Altitude: 1550-1650masl
Tasting Notes: Cinnamon, Dark Chocolate, Rum

Sent to all subscribers

Lugmapata

Chimborazo, Ecuador

Process: Natural
Varietal: Typica
Growing Altitude: 1650masl
Tasting Notes: Lemongrass, Dried Fruits, Molasses

Sent to Brewer Box and Cafe Box subscribers

Don Hector

Chalatenango, El Salvador

Process: Washed
Varietal: Bourbon
Growing Altitude: 1800masl
Tasting Notes: Pecan, Orange Peel, Balanced

Sent only to Cafe Box subscribers

2021 Colombia Collection

Colombia

Process: Varied
Varietal: Varied
Growing Altitude: Variedmasl
Tasting Notes: See Below For More Details

Sent only to Cafe Box subscribers

04/2021 -  Busan, South Korea logo

Journal — April 2021

We're really excited to be working with Momos this month, and especially to share their exclusive 2021 Colombia Collection. Here's some info about each of the coffees included:

1.La Palma & El Tucan Heroes Geisha #558

Region: Cundinamarca
Varietal: Geisha
Processing: Bio-Innovation
Note: Peach, Blossom, Honey, Round, Candy

The Heroes series is coffee with more than 89 points. Less than 10% of the production of El Tucan Farm in La Palma,Only 100 boxes are produced. First, by capturing microorganisms in the forest of El Tucan Farm in La Palma, It breeds to create its own fermentation substrate. And this temperament with coffee cherry Put it in a pot for bio processing It goes through the fermentation process for 100 hours. Due to LPYET's own fermentation substrate, this fermentation process Coffee has a unique and unique flavor profileThe fragrance of tropical fruits and the clear acidity of lactic and tartaric acids And it has a velvety body that fills your mouth.

2.Las Guacanas Pink Bourbon Natural Cinnamon

Region: San Adolfo, Huila
Variety: Pink Bourbon
Process: Natural (Cinnamon)
Note: Dried fruit, Cinnamon, Rum, Dark chocolate

The plantation owner Andres Guaca Huila, a tenant farmer in San Adolfo. Andres has been producing only washed coffee for three years. Then, as a relationship with Cofinet came into contact I received various information about the natural processing method, Since then, I have been deeply immersed in the charm of specialty coffee. Currently, in Las Guacanas, pink bourbon, geisha, etc. Not only are we cultivating a variety of varieties, We are trying various processing methods. Add tartaric acid and cinnamon along with coffee cherry to fermentation tank It has undergone an anaerobic fermentation process of about 96 hours.

3.La Flor Pink Bourbon Honey Citric acid + Mint

Region: San Adolfo, Huila
Varietal: Pink Bourbon
Process: Honey (citric acid + mint)
Note: Herb, Mint, Lemon

Omar Saul is from San Adolfo in Huila. I am the producer of a small small farm, La Flor. Oranges, etc. before you devote your life to coffee He was responsible for managing various trees. About 10 years ago he started running his wife's coffee plantation, I started planting pink bourbon varieties 5 years ago. First, the cherries are harvested according to very strict standards, The cherries went through the first anaerobic fermentation process for about 48 hours. After removing the pulp, add citric acid and mint The fermentation tank was subjected to a second anaerobic fermentation process for 48 hours. After all fermentation, the coffee is dried in a raised bed until it reaches 11% moisture content.

4.La Flor Pink Bourbon Cinnamon

Region: San Adolfo, Huila
Varietal: Pink Bourbon
Process: Honey (Tartaric acid + Cinamon)
Note: Cinnamon, Red Wine, Rum, Chocolate

First, the cherries are harvested according to very strict standards, The cherries went through the first anaerobic fermentation process for about 48 hours. Then, after removing the pulp, together with tartaric acid and cinnamon The fermentation tank was subjected to a second anaerobic fermentation process for 48 hours. After all fermentation, the coffee is dried in a raised bed until it reaches 11% moisture content.

5.La Flor Pink Bourbon Honey Anaerobic

Region: San Adolfo, Huila
Varietal: Pink Bourbon
Process: Honey Anaerobic
Note: Dark chocolate, Red wine, Dried Fruits

With the recent introduction of Colombia's Pink Bourbon, Many coffee lovers are starting to take an interest in this variety.Pink bourbon is known as a natural hybrid between red bourbon and yellow bourbon. In Colombia, you can meet a lot, especially in the Huila region. Pink bourbon species have much more mucus than other varieties. One of the varieties with the most weight difference between the cherry and the parchment state. This also means that there is a high likelihood of being rich in sweetness.

6.La Esmeralda Pink Bourbon Washed Anaerobic

Region: Acevedo, Huila
Varietal: Pink Bourbon
Process: Washed Anaerobic
Note: Orange, Caramel, Ginger, Balance, Round

Farmer Norbey inherited the farm from his father 25 years ago I have been operating La Esmeralda for about 50 years. “The first 10 years of farming were amazing. C-Market's price was lower than the production costI thought it would not be possible to sustain coffee production. "However, when he became aware of Specialty Coffee, his thoughts changed. Norbey began to study at El Sena (Colombian Coffee School) to produce high-quality coffee. We planted 3,000 pink bourbon trees 5 years ago and have been producing them since last year.

7.El Líbano Yellow Bourbon Washed

Region: Gaitania, Tolima
Varietal: Yellow Bourbon
Process: washed
Note: Orange, Guava, Molasses, Syrup

Farmer Javier Rubio is from Tolima, Gaitania. I run El Líbano. This is a very small farm of 5.5 hectares, While cultivating various native trees, not coffee production, part of the farm We are protecting the environment and protecting animals. In the case of this microlot, the cherries were harvested with the same maturity. After 34 hours of oxygen-free fermentation, the pulp was removed and washed.

8. Cauca Popayán Decaf

Region: Cauca
Variety: Caturra, Castillo etc.

Even after the decaffeinated process, this coffee To maintain the flavor profile and clean cup of Colombian coffee Special tea coffee grown in Kauka Popayan is used.With a decaffeinated method developed in Colombia For the decaffeinated process, first go through a 30-minute low-pressure steam process, Water and sugar cane are fermented and added to the extracted natural solvent, ethyl acetate (EA). This naturally binds to the chlorogenic salts in the coffee, In a decaffeinated way To completely remove remaining EA after the caffeine removal process I finished with low pressure steam again.

The roasting degree of decaffeinated coffee is dark (Agtron no. 39),
The other 7 coffees are medium roasted (Agtron no. 50 or so).

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