This exciting coffee from Finca Monteblanco is fermented with mango to produce unique sweet, fruity flavours we absolutely love. Finca Monteblanco, led by Rodrigo Sánchez, produces exceptional coffees from the rare Purple Caturra varietal, blending tradition with innovation for award-winning microlots and year-round quality. Read more about the farm here : The Mango Co-Fermented Washed process The process starts with a mother culture, which is a mixture of microorganisms combined with red fruit juices and alcohol. Coffee cherries undergo a 190-hour fermentation with the mother culture, maintaining Brix levels above 6 and pH above 4 to enhance fruit notes while preserving the coffee's natural flavour. The process involves lactobacillus and saccharomyces cerevisiae microorganisms, supplemented with sugar, molasses, and a 50/50 mix of fresh and caramelized mango to intensify the flavour notes. This initial fermentation stage takes about 8 days. Tasting: Dried Mango with hints of Caramel and Silky Peach. Origin Colombia Region Huila Farm Finca Monteblanco Farmer Rodrio Sanchez Valenzia Varietal Purple Caturra Altitude 1730 masl Proc. Method Mango Co-fermented Washed Roast Level Medium-Light (Omni) Brew Guide Filter Dose: 20g Yield: 270ml Time: 2:45 Espresso Dose: 23g Yield: 45ml Time: 28-31secs
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