COLOMBIA

Montoya

A crisp and fresh lot by Blanca Montoya, grown just outside La Celia in the Risaralda region.
  • The first time we have worked with a coffee from Blanca Montoya
  • Blanca is part of the same collective in La Celia as Ana Mustafa and Gustavo Acevedo, both of whom we have purchased coffees from before.
  • A crisp, fresh and well-integrated experience, resulting from careful fermentation of Blanca’s Colombia varietal cherries.
  • Look for: Lemon, Redcurrant and Black Tea

About the coffee

A collaboration

This lot was a collaboration between Blanca and LaREB, with a 24 hour pre-fermentation in cherry followed by a 36 hour fermentation in tank after depulping. This has resulted in a much more round and integrated cup, while holding onto the fresh and citrus character the area around La Celia seems to exhibit.

Look for:

Lemon, Redcurrant and Black Tea

About the coffee

Blanca Montoya

Blanca Montoya grows coffee just outside the town of La Celia, high in the mountains of Risaralda about a 2 hour drive from Pereira. Ana’s family also own two farms in the area, and there is a strong network of local coffee growers, especially among the small proportion who are aiming to produce high quality lots. Blanca works with the local cooperative, located in La Celia itself, the same cooperative where LaREB initially made contact with Gustavo Acevedo, whose coffee we have bought in the past. The raw material at Blanca’s farm is of high quality, as Blanca is a particular expert in soil health through her secondary business as a compost manufacturer. It was initially as customers of this business that Ana and the rest of the LaREB team met Blanca. Blanca produces a fermented organic compost product known as Super Magro, which is popular in Brazil. The quality potential in this region generally is high, with high altitude and cool temperatures due to the effect of the Pacific Ocean from the other side of the ridge. However, even this close to Pereira, the knowledge of and access to the high-end speciality coffee market is limited, so this quality is often not fully realised. For instance, many coffees are fermented with a focus on efficient production rather than flavour, resulting in under-ferment flavours; sharp and lime-like, lacking integrated sweetness.

Technical
Data

Producer Blanca Montoya
Region Risaralda
Altitude 1600 masl
Varietal Colombia
Process Washed
Harvest July 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more
Kr. 129,00 Kr. 516,00



A crisp and fresh lot by Blanca Montoya, grown just outside La Celia in the Risaralda region.
  • The first time we have worked with a coffee from Blanca Montoya
  • Blanca is part of the same collective in La Celia as Ana Mustafa and Gustavo Acevedo, both of whom we have purchased coffees from before.
  • A crisp, fresh and well-integrated experience, resulting from careful fermentation of Blanca’s Colombia varietal cherries.
  • Look for: Lemon, Redcurrant and Black Tea

About the coffee

A collaboration

This lot was a collaboration between Blanca and LaREB, with a 24 hour pre-fermentation in cherry followed by a 36 hour fermentation in tank after depulping. This has resulted in a much more round and integrated cup, while holding onto the fresh and citrus character the area around La Celia seems to exhibit.

Look for:

Lemon, Redcurrant and Black Tea

About the coffee

Blanca Montoya

Blanca Montoya grows coffee just outside the town of La Celia, high in the mountains of Risaralda about a 2 hour drive from Pereira. Ana’s family also own two farms in the area, and there is a strong network of local coffee growers, especially among the small proportion who are aiming to produce high quality lots. Blanca works with the local cooperative, located in La Celia itself, the same cooperative where LaREB initially made contact with Gustavo Acevedo, whose coffee we have bought in the past. The raw material at Blanca’s farm is of high quality, as Blanca is a particular expert in soil health through her secondary business as a compost manufacturer. It was initially as customers of this business that Ana and the rest of the LaREB team met Blanca. Blanca produces a fermented organic compost product known as Super Magro, which is popular in Brazil. The quality potential in this region generally is high, with high altitude and cool temperatures due to the effect of the Pacific Ocean from the other side of the ridge. However, even this close to Pereira, the knowledge of and access to the high-end speciality coffee market is limited, so this quality is often not fully realised. For instance, many coffees are fermented with a focus on efficient production rather than flavour, resulting in under-ferment flavours; sharp and lime-like, lacking integrated sweetness.

Technical
Data

Producer Blanca Montoya
Region Risaralda
Altitude 1600 masl
Varietal Colombia
Process Washed
Harvest July 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more