We met Ana Mustafa and Herbert Peñaloza of La REB last year and are excited to have two of their coffees. We only have a few bags of this coffee from Risaralda, a region not as well known but produces some of the highest quality Colombian coffees. The coffee is grown in the El Pital de Combia within the municipality of Pereira around 1,550 to 1,650 meters above sea level. Ana experiments with different types of processing, this one going through a double fermentation with in-husk resting for up to 48 hours. The fermentation is around 24 hours after depulping and slowly mechanically dried, with the goal to amplify the complexity in the cup.
Ana Mustafa is a 3rd generation producer. She focuses on ethics and quality and has integrated the supply chain for the five farms she oversees with her cousin. In 2017, she started La REB, a collective across Colombia that facilitates milling and simplifies the local coffee chain. Their goal is to prioritize the specialty coffee market by avoiding the use of pesticides and fertilizers, and focus on quality instead of crop density and higher yields.
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