We are happy to deepen our relationship with La Real Expedición Botánica (La REB), Herbert Penaloza and Ana Mustafa with this release.
La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control through the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest in employees and their farms.
Ana Mustafa along side our good friend Herbert Penaloza, are integral to the operations of La REB. Both as producers and as operators. Ana is the COO and Herbert is the head of R&D.
Ana comes from a long lineage of coffee growers starting when her grandfather came to Colombia from Palestine in the 1930s. He came empty handed but had a relative that was trading in fabrics and he started to do the same. After making some money, he was able to buy his first donkey, and then he saved until he was able to buy his first farm. He worked all the way up until he owned 6 different farms all in the small city of La Celia in the Risaralda region. He managed all these farms until he could not do the work anymore, then he passed them to Ana’s father.
After growing up watching her father grow and sell coffee, Ana felt she needed to continue his legacy. When she was ready, she inherited his farms in La Celia and ones he had bought in Pereira. Her focus for the farms has been to invest heavily in infrastructure and plant health. Creating higher cherry quality on the farm, along with higher yields, and efficiency.
Nablus (named after the town her grandfather came from in Palestine) comes from her farm in Pereira, named Los Naranjos, which is planted completely with the Castillo variety. Castillo is known for its high yields and being notoriously hard to process. Ana through many years of experimentation and with the help of Herbert have perfected the natural process.
For this lot the cherries get picked over 2 days and are transported to her wet-mill. At the wet-mill, they are placed in a big fermentation tank with water and are floated. After floating, they put the full cherries inside big grain pro bags and let the coffee ferment in this low oxygen environment for 60 hours. At that point, the mucilage is partially degraded, so they strained the coffee cherries and then they put the coffee cherries in the in mechanical dryers to dehydrate the pulp. The dryers are static, so they hand mix about 4 times during the drying. After being mechanically dried for 12 hours, then move the cherries to the patios to be dried for another 15 days.
Farmer: Ana Mustafa
Altitude: 1600 meters
Taste: Strawberry, red wine, cocoa nib, pineapple, blackberry, blueberry, jammy
Aromatics: Blueberry, black cherry, plum, strawberry, pineapple, dark chocolate
Pair this coffee with:
Sparkling white tea
A summertime date
Recommended Brewing Method:
Fellow Stagg [X]
22g in, 350g out
2:15 – 2:35 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:15 – 2:35 minutes or brew to taste
Classic 9 bar recipe
21g in, 65g out (22 gram basket)
200 f temperature
This coffee is incredible on espresso! We are getting raspberry, red wine, with a dense candy like sweetness, the body is thick and the acidity is bright but balanced. You probably noticed the shot time is a lot faster than usually and that is because this coffee (and other higher fermentation coffees) are much easier to extract than normal coffees. As long as your grind size is correct, you will easily get all the body and sweetness you need even at shot times under 20 seconds.