Skip to product information
1 of 1

Colombia Kinyeom

Colombia Kinyeom

Regular price $20.00
Regular price Sale price $20.00
Sale Sold out

10 OUNCES OF WHOLE BEAN COFFEE

Origin: Risaralda, Colombia
Producer: Ana Mustafá

Process: washed
Roast: medium light
We taste: cherry pie, praline, raspberry jam

Happy anniversary! It's been two years since we opened our shop in Fishtown, Philadelphia. Named after the Korean word for commemoration (기념)this is a very special coffee coming from a lot 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 seven-hour drive from Bogotá, 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 60s and 70s, 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 1930s. 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.

One of the main ways that Ana has added value to her coffees is through novel fermentation methods. This lot uses the "fed-batch" method, 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.

View full details