Viani - Specialty

Viani has a special place in our hearts here at MCR, as it is a coffee that has been on our roster since we started Manhattan Coffee Roasters.

We have been working with DR Wakefield and Racafe to improve the coffee and in line with that also pay more for these improvements. Firstly, GrainPro bags were introduced and secondly, better grading allowing for fewer defects was agreed. Over time this has greatly improved quality and probably most importantly increased income for these small producers.

Viani is a small town in Cundinamarca, which is not far from Bogotá, literally a trip away. "Viani" coffee comes from more than 400 small producers from 5 municipalities and is delivered to 3 collection points.

The largest collection point, where about 70% of the coffee for "Viani" comes from, is in the village of Sierra, managed by Joseel. There, coffee is received in wet and dry parchment, and there is a mechanical dryer on site.

When the parchment is delivered, he checks the quality, weighs the sack and agrees on a price. He immediately pays the farmer in cash and gives him a new, empty sack to fill.

Joseel has worked with Racafe for over 23 years and only sells to Luis Fernando, Racafe's Bogotá manager, delivering around 10,000 to 13,000 kg per trip.

Due to climate change, production has dropped dramatically in recent years, making it even more important to increase income due to low crop yields. Production at Viani has dropped by 50% compared to two years ago. Rainfall has almost doubled, with rain falling almost every day of the season. Although rain is important for the plants, a 2-3 week period of constant sunshine without rain is needed. This creates stress on the plant, leading to the need to reproduce, and the tree will flower when it rains after this dry period.

Most of the farmers who contribute to the “Viani” have multiple crops besides coffee, such as banana and avocado. Avocado trees provide shade for the coffee trees and diversify the income risk. During the pandemic, the price of avocado fell a lot, so the source of income from coffee became even more important.

When Esther was at the collection point in the village of Sierra, a farmer, José Vicente Castiblanco, came to deliver a bag of parchment. He has a 4 hectare farm, of which only 0.65 are used for coffee, and most of his income comes from bananas.

Esther then visited 3 farms that contribute to the “Viani.” The first farm was El Refugio, at 2,000 masl, a 6 hectare farm that grows Castillo and Tabi as well as avocado. They use water from a spring for all processing, pulping everything on the farm with a 12-14 hour fermentation before drying on covered raised beds. When the cherries are harvested, they are stored in a silo for 24 hours before being pulped the next day; this unintentionally creates a bit more of a washed hybrid process as it ferments in the whole cherry overnight.

Owner Cesar Acosta is currently planting Pink Bourbon seedlings as this mutation of the Colombia variety is resistant to leaf rust and he has heard the variety has good cup quality, which could boost revenue.

The second farm, Finca Santa Rosa, is a 5-hectare farm at 1,800 masl and grows mainly Castillo. After the cherries are pulped, they are fermented for 12 hours in a waterless silo. They are then demuciled, washed with a minimal amount of water and mechanically dried for 14 hours at 45 degrees Celsius, using parchment waste as fuel.

And the third farm, Finca Campo Hermoso, is owned by Ramiro Piraquive, who has 23 hectares for cattle and only 1 hectare of coffee with 4,000 Castillo trees.

With many of these small multi-crop farms, you can imagine that it is difficult to improve the overall quality as it requires investments across many different farms. We are considering the next step to work together on improving this coffee, such as investing in greenhouses, raised bed covers and processing equipment.

We know that many of you have supported this coffee from the beginning; thank you for joining us on this journey!

The Viani Cooperative produces a typical, “old school” profile. It is big, rich, and has just a slight hint of acidity, perfect for those looking for an intense flavor experience in their coffee.

Viani, when prepared as an espresso, brings out a clean, juicy, and bright cup profile. Notes of dark chocolate and nuts are appreciated, complemented by caramel nuances. Its body is medium, offering a smooth texture and a pleasantly sweet finish. Ideal for enjoying a balanced and comforting experience in every cup.

At Manhattan Coffee Roasters, our dedication to coffee goes beyond the conventional. We roast with an IMF machine that gives us a high degree of control and consistency in every batch. This innovative convection system allows the flavors of our coffees to develop optimally in a shorter time, resulting in clean, bright, and sweet cups of coffee.

We select coffee beans from traceable origins, ensuring that each variety is not only delicious, but also ethical. We partner with importers who share our passion for quality and sustainability, ensuring that every cup tells a story of commitment.

At Manhattan Coffee Roasters, we believe that every sip should be an experience, a celebration of coffee at its finest. Join us and discover the art of roasting, where passion becomes flavor.