Continue to explore:

Colombia

Mustafá

Rich cocoa and deep stewed berries

A richly sweet and complex ‘fed-batch’ process lot by our friend Ana Mustafá.

Grown on Ana’s family’s farms located near the towns of Pereira and La Celia in the Risaralda region.

Producer
Ana Mustafá
Coffee expression
A fruity & rich coffee

Regular price: $20.00
incl. vat/tax
Sale price: $20.00
incl. vat/tax
Regular price
Unit price: per

Size

QTY

Out of season

Quantity must be 1 or more

A return from our long term friend Ana Mustafá.

Producer

Ana Mustafá

This lot was grown on farms overseen by LaREB project leader Ana Mustafá. Up until recently, Ana was selling the coffee from her family’s five farms to a pair of local cooperatives in the towns of Pereira and La Celia in the Risaralda region. Pereira is approximately a 7 hour drive from Bogota, a relatively short distance in Colombian terms, but the landscape here is rather different. Lush green forests drape the rolling hills of this grand old area, with a rich coffee producing history.

During the ‘Coffee Bonanza’ of the 60’s and 70’s, high prices allowed many producers to make good money and expand their growing lands. One of these was Ana’s grandfather, a Palestinian immigrant to Colombia, who initially worked as a fabric trader when he arrived in the country in 1930’s. The farm lands were split up amongst the younger members of the family upon his death, leaving Ana the five farms across Risaralda she now oversees along with her cousin; two near La Celia and three near Pereira.

A sweet, rich and complex cup, with notes of stewed raspberry, cocoa and brown sugar.

'Fed-batch' Processing

One of the main ways that Ana has added value to her coffees is through novel fermentation methods. This lot uses the same ‘fed-batch’ method as many lots we have purchased from LaREB in the past, adding complexity and sweetness to the Castillo and Catimor raw material. The first day’s picking is de-pulped and added to a large fermentation tank, beginning to ferment before the next day’s picking is added. This extra dose of de-pulped coffee is mixed into the tank, adding new fuel for the fermentation in the form of sugary mucilage.

The coffee begins to ferment quite quickly at this point, so depending on conditions, the coffee is only fermented for 1-2 more days before being dried. Very minimal washing is used, keeping the mucilage on the seeds in order to continue influencing the cup during drying. This all results in a sweet, rich and complex cup, with notes of stewed raspberry, cocoa and brown sugar in the cup.

Technical Data

Producer
Ana Mustafá
Region
Risaralda
Altitude
1550 masl
Varietal
Castillo, Catimor
Process
Washed
Harvest
September 2022

Washed Process

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 flavour that developed in the cell structure of the seed prior to processing.