Beans, Drip coffee – Filter, Moka pot
The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.
This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.
Huila has been blessed with a great combination of perfect soil and great geography for coffee cultivation, so the taste is always very clean and sweet. Even though fresh coffee is available throughout the year in Colombia, the main harvest period in this area is from September to December.
ROAST: OMNIROAST (filter and espresso)
Santa Maria de Lourdes – a very special coffee from Nicaragua fermented in an anaerobic environment with notes of cinnamon and red apple.
Kamundu – this coffee is produced with an atypical process for Kenyan coffees, it is a natural process with low acidity and a lot of sweetness, notes of macadamia nut and passion fruit.
La Plata – a spectacular Huila coffee with hibiscus and cocoa notes.
Café des Mamas – a natural process from Rwanda from a women’s project, surprises with its notes of tropical fruit.
To find out more about these coffees, visit the tab “Our Coffees”.
The farm is in hands of the Rodriguez – Luethje Family since 1959.
The initial road was built around 1965 to connect the farm with the town Union Juarez. Years of hard work had to be invested to rebuild the plantation and to modernize the wet and dry milling facilities. Nowadays the farm management takes care of weed control in a mainly manual way to protect the environment and the same goes for the shade management.
Muxbal recognizes that it is only with enough beneficial sun that they will get the optimum quantity and quality of the beans.
It is only with educated and well-prepared staff that all things work smoothly, from the picking of the ripe cherries, to the proper wet and dry process and many other activities required on the farm. Besides the housing and sanitary facilities, there is a school, a childcare nursery and a medical facility on the farm. Finca Muxbal is RFA certified, meaning it was produced following sustainable ecological and socio-economic criteria.
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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