SUGAR MOUNTAIN
Sugar Mountain is our dedicated home to coffees that use experimental and innovative processing methods. Rather than simply being washed or natural, producers and washing stations are using new techniques. For example, low oxygen or anerobic, in which fresh cherries ferment in sealed barrels. By using a one-way valve, oxygen exits and cultivates an environment rich in yeast and sugar interactions. The resulting cups are often wildly tropical and will emphasis fruit-forward and deep funky notes.
Sugar Mountain sometimes too features co-ferments, in which cherries are selectively mixed with other fruit or flavour elements, changing the sensory profile. Or it could be carbonic maceration! Or even lactic washed processing? These are the types of preparations that have you asking: what is this drink? And as Neil Young says in Sugar Mountain, "ain't it funny how you feel, when you're finding' out it's real?"
Angel Ortega returns to our menu with a very fun passion fruit co-ferment! Unlike the increasing tendency to rely on carrier or solvent additives, like propylene glycol, Monkaaba use a much more honest approach of simply adding fruit to the coffee during fermentation. For Angel, this means mixing in passion fruit with his pink bourbon cherries in barrels before processing.
Angel Ortega grew up on a coffee farm and at age 24 struck off on his own to grow his own crops. Nearly two decades later, he joined a local union in 2000 and discovered specialty-grade coffee. Teaming up with some other producers, Angel began exporting blended lots to Europe. Building on his ever expanding agronomic knowledge, he began offering completely separated microlots in 2018 by working with Monkaaba. The grower initiative is frequently featured on the Quietly menu, given their incredible vision and quality.
Sourcing green for Sugar Mountain is equal parts exciting and challenging. There is a certain level of frustration that comes with low oxygen or anaerobic lots that all have the same boozy flavours, or trying to find interesting co-ferments when certain large scale farms continue to dominant the market but offer little in terms of actual processing. This is what makes lots like this gem from Angel Ortega all the more exciting! The cup is wonderfully sweet with marshmallow, and cooked sugar notes that float above bright orange and tangerine. It has a nice round red apple acidity with just a dapple of chocolate notes. Oh, and the cup has some notes of passion fruit!
Light-Medium.
Passion Fruit, Mandarin Orange & Marshmallow.
REGION:
Kennedy, San Agustin.
FARM:
Miramar.
VARIETAL:
Pink Bourbon.
ELEVATION:
1680m.
PROCESS:
Passion fruit co-ferment & washed.
IMPORTER:
Brendan at Semilla.
FOB PRICING:
$17.49 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
This is our second harvest from Angel Ortega (2025-2026).