Cauca Natural Colombian Coffee - May 2026

This month’s Roaster’s Choice Colombian coffee comes from the Manos Juntas Micromill in Sotará, Cauca. It is a remarkable example of how thoughtful processing and strong producer partnerships can transform great specialty coffee into something unforgettable.

The Manos Juntas model solves that problem in a simple but powerful way. The name Manos Juntas literally translates to “hands together,” and that idea is the foundation of the entire project.

Instead of selling dried parchment coffee after weeks of processing, producers deliver fresh coffee cherries directly to the mill on the day they are harvested. Banexport then handles the meticulous work of sorting, fermenting, drying, and preparing the coffee for export.

The benefits are significant. Farmers are paid up front and at a premium price, often two to three months earlier than they would normally receive payment. Because the cherries are purchased by total weight, producers are encouraged to pick only the ripest fruit. Riper cherries are heavier, which directly rewards careful harvest practices that improve overall specialty coffee quality.

In coffee, quality is often described as a balance between farming and processing. Banexport views it very simply. Roughly half of a coffee’s quality comes from how the crop is grown and harvested. The other half is determined after the cherries leave the tree through fermentation, drying, and storage.

From there the cherries are placed into large hermetic fermentation tanks, where they begin the controlled transformation that gives this fermented coffee its distinctive character.

Anaerobic Fermented Coffee

For five days the coffee undergoes anaerobic fermentation, meaning the cherries ferment in an oxygen free environment. Each tank is carefully labeled with the name of the producer to maintain full traceability throughout the process. During fermentation, nitrogen gas is introduced into the sealed tanks. This stimulates the yeast activity responsible for transforming sugars inside the fruit.

Throughout fermentation the team constantly measures Brix and pH to monitor how the microbial activity is progressing. When the ideal point is reached, fermentation is halted by lowering the temperature of the coffee to about 20°C. This stops microbial activity and stabilizes the flavors developing within the fruit.

After fermentation, the cherries are allowed to rest and age in tanks for several more days before drying begins. They are then transferred to solar dryers where they slowly dry for 30 to 45 days.

This extended drying period is what gives natural coffee its fruit forward character. In this case, the careful fermentation and slow drying combine to produce a vibrant and expressive fermented coffee that showcases the possibilities of modern specialty coffee processing.

Projects like Manos Juntas are helping reshape how Colombian coffee moves from farm to cup. By centralizing processing and investing in modern fermentation techniques, the mill creates opportunities for producers who might otherwise struggle with infrastructure costs or delayed payments. At the same time, careful quality control ensures that each lot meets the expectations of the global specialty coffee market.

It is a system that rewards careful farming, encourages innovation, and strengthens the long term sustainability of Colombian coffee production.

And it produces some truly exceptional specialty coffee along the way.

When many people think of Colombian coffee, they imagine balanced cups with caramel sweetness and gentle citrus brightness.

This coffee takes a different path.

The combination of high elevation, natural coffee processing, and controlled fermentation produces a cup that is deeply fruit forward and complex. Expect a lively profile with notes reminiscent of cranberry sangria, ginger, and kumquat, layered with wine like acidity and bright citrus tones.