Colombia COE #12 Manantiales del Frontino

Andres Londoño is fourth generation producing coffee at Manantiales del Frontino, which began production in 1932. In 1999 the family started focusing on producing specialty-grade coffee. Under Andres’ leadership, the farm grows multiple varieties, including Red and Yellow Bourbon, Maragogype, Gesha, and Caturra, utilizing strategic plantings at different elevations to maximize the potential of each tree on the farm.

Due to the diversity of the farm, with its multiple plantain, avocado, and native trees, Manantiales del Frontino was recognized in 2021 by the Rainforest Alliance for superior environmental stewardship.

Only the ripest cherries are picked before using a water tank to remove “floaters” (cherries that float to the water's surface), ensuring only the highest quality and ripest cherries are processed for these special lots. Then fermentation begins in a sealed tank for 20 hours, releasing CO2 every 40 hours, ensuring an anaerobic oxygen-free environment. Following this step, the cherries ferment in an aerobic environment for an additional 48 hours in a dark room. These two fermentation steps allow for the slow breakdown of the external cherry, defining the flavor profile of the coffee. Drying occurs next in a complex series of sun and mechanical drying until the moisture content reaches 12%.

Fourth-generation producer Andres Londoño and his family focus on protecting the farm's natural environment, recognizing that coffee is an integral part of environmental stewardship, and from this comes exceptional quality. “The conservation of the natural tropical forest gives the soil special and unique nutrients transmitted directly to the coffee bean and are reflected in its quality.” The result is a top coffee (number 12) in the 2022 Colombia Cup of Excellence. Goodboybob’s commitment to Cup of Excellence continues to bring our customers exquisite coffees from the best producers in the world, and Manantiales del Frontino is no exception. 

Composed of a blend of Caturra and Bourbon varieties and processed as an Anaerobic (without Oxygen) Natural, the coffee is a burst of fruity aromatics with a juicy body and medium acidity. Nuanced flavors of strawberry and nectarine compliment the sweetness of a banana and a milk chocolate finish.

• Farm: Manantiales del Frontino
• Region: Valle del Cauca
• Variety: Caturra, Bourbon
• Processing: Anaerobic Natural
• Altitude: 1,950 meters

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