Colombia Co-Ferment Special Release (8oz / 226g)

Country: Colombia Farmer: Claudia & Rodrigo Sanchez
Region: Huila Farm: Monteblanco
Varietal: Purple Caturra
Process: Mango Co-Fermented Washed
Altitude: 1750 Meters
Certification: Direct Trade
Cupping notes: Mango Lassi / Mango Sticky Rice / Tropical / SaltedCaramel

This Mango Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with Mango and a sweetener like panela or molasses. The Mango contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

*please note- we are out of stock on the black & gold boxes — this coffee will come in a re-sealable maroon 8oz bag as pictured

*Orders ship Monday-Friday Orders placed after 11am PST Friday will be shipped the following Monday.*