Colombia - Montebonito Marulanda | Washed
Just an hour from Manzanares, the small community of Monte Bonito is nestled high in the Colombian Andes, surrounded by steep slopes and misty peaks. The region sits at altitudes between 1,850 and 2,100 meters above sea level, where cold nights and warm days create the ideal environment for coffee. Farms here are small (usually 1 to 3 hectares) and worked almost entirely by the families themselves.
Monte Bonito is part of the municipality of Marulanda, and this coffee represents an extension of the Reforest project beyond Manzanares, where it has already taken root. Most producers here remain deeply traditional, cultivating mainly Caturra. In recent years, renewal programs have introduced greater education in specialty coffee production, and this lot stands as one of the first examples of what innovation can open up for the community.
Processing begins with the careful selection of Castillo Naranjal cherries, handpicked at peak ripeness. At the mill, the cherries undergo aerobic fermentation for 12 to 14 hours in open concrete tanks before being depulped and thoroughly washed to remove remaining mucilage. The beans are then transferred to sun canopies for 5 days of drying, followed by a 30-day stabilization period in GrainPro bags, which allows the flavours to fully mature before export.
Recommendation:
Rest time: 2-3 weeks
Filter: 1:17 94C
Espresso: 1:2, 94c, 25s
Original: $2.94
-65%$2.94
$1.03More Images
Colombia - Montebonito Marulanda | Washed
Just an hour from Manzanares, the small community of Monte Bonito is nestled high in the Colombian Andes, surrounded by steep slopes and misty peaks. The region sits at altitudes between 1,850 and 2,100 meters above sea level, where cold nights and warm days create the ideal environment for coffee. Farms here are small (usually 1 to 3 hectares) and worked almost entirely by the families themselves.
Monte Bonito is part of the municipality of Marulanda, and this coffee represents an extension of the Reforest project beyond Manzanares, where it has already taken root. Most producers here remain deeply traditional, cultivating mainly Caturra. In recent years, renewal programs have introduced greater education in specialty coffee production, and this lot stands as one of the first examples of what innovation can open up for the community.
Processing begins with the careful selection of Castillo Naranjal cherries, handpicked at peak ripeness. At the mill, the cherries undergo aerobic fermentation for 12 to 14 hours in open concrete tanks before being depulped and thoroughly washed to remove remaining mucilage. The beans are then transferred to sun canopies for 5 days of drying, followed by a 30-day stabilization period in GrainPro bags, which allows the flavours to fully mature before export.
Recommendation:
Rest time: 2-3 weeks
Filter: 1:17 94C
Espresso: 1:2, 94c, 25s
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Description
Just an hour from Manzanares, the small community of Monte Bonito is nestled high in the Colombian Andes, surrounded by steep slopes and misty peaks. The region sits at altitudes between 1,850 and 2,100 meters above sea level, where cold nights and warm days create the ideal environment for coffee. Farms here are small (usually 1 to 3 hectares) and worked almost entirely by the families themselves.
Monte Bonito is part of the municipality of Marulanda, and this coffee represents an extension of the Reforest project beyond Manzanares, where it has already taken root. Most producers here remain deeply traditional, cultivating mainly Caturra. In recent years, renewal programs have introduced greater education in specialty coffee production, and this lot stands as one of the first examples of what innovation can open up for the community.
Processing begins with the careful selection of Castillo Naranjal cherries, handpicked at peak ripeness. At the mill, the cherries undergo aerobic fermentation for 12 to 14 hours in open concrete tanks before being depulped and thoroughly washed to remove remaining mucilage. The beans are then transferred to sun canopies for 5 days of drying, followed by a 30-day stabilization period in GrainPro bags, which allows the flavours to fully mature before export.
Recommendation:
Rest time: 2-3 weeks
Filter: 1:17 94C
Espresso: 1:2, 94c, 25s
