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 more into their people and farms.
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.
This coffee was fully washed, depulped with a demuciaginator, and water sorted. It fermented in water for 48 hours and then sundried on patios. After this, the coffee was put through direct solvent decaffeination in which coffee is hydrated (either via steam, immersion, or both) and then repeatedly rinsed with the liquid solvent. The coffee comes into direct contact with a sugarcane-based solvent, hence the term “direct.” On each pass, the solvent, now laden with caffeine, is distilled to remove caffeine. The process is repeated until the coffee is ready to be cleansed with water and re-dried. This is completely plant based and a less intrusive way to decaffeinate leaving more of the coffee’s natural flavors behind.
Farm: La Cristalina
Region: La Celia, Risaralda
Altitude: 1650 meters
Process: Fully Washed/Sugarcane
Taste: Clementine, green apple, nougat, caramel
Aromatics: Golden Raisin, sweet citrus, hazelnut, chocolate
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 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 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 50g out (22 gram basket)
200 f temperature