Skip to product information
1 of 1

Nomad

Mango, Colombia

Mango, Colombia

Regular price $47.00
Regular price Sale price $47.00
Sale Sold out

Notes:
MANGO
CARAMEL
PASSION
FRUIT
Harvest:
2024
Region:
ACEVEDO,
HUILA
Altitude:
1730 MASL
Variety:
CATURRA
Process:
EXTENDED

FERMENTA-
TION. FULLY

WASHED.

 

This batch from Finca
Monteblanco, Caturra variety and
fermented with mango, dazzles us
in the cup with its extremely
tropical notes. We find a mango
jelly fragrance and a more
velvety aroma with passion fruit
notes. The taste is highlighted
by a very tropical, juicy and
electric acidity and a soft,
slightly unctuous body with
caramel notes.
Rodrigo Sánchez Valencia is a
third-generation coffee farmer
at Finca Monteblanco. His
grandfather began cultivating
coffee here several decades ago
and today, Rodrigo works to
preserve the natural diversity
and productivity of the farm.
Finca Monteblanco is located
near Cueva de los Guacharos, one
of the 59 protected parks in
Colombia. The Suaza river also
runs nearby and provides fresh
water for cultivation and
processing.
Rodrigo cultivates Caturra,
Geisha, Pink Bourbon and
Pacamara varieties on Finca
Monteblanco. The high altitude
and superb microclimate of
Acevedo, Huila creates the ideal
conditions for cultivating
specialty coffees.
Cherry is selectively handpicked
and delivered to the on-site wet
mill.
Before processing cherry,
Rodrigo combines a mixture of
lactobacillus, saccharomyses and
cerevisiae bacteria for a total
of 10 different yeasts to cherry
to promote fermentation. Rodrigo
also added mango to this mixture
to add additional flavor.
Finally, he adds a sugar-rich
mix to feed fermentation such as
molasses, panela or granulated
sugar. The mixture is sealed and
fermented for 8 days.
Once picked, cherry is pulped
and coffee is added to the
fermented fruit mixture. Coffee
ferments for an additional 180
hours (7.5 days).
Following fermentation,
parchment is washed in clean
water and laid in parabolic beds
to dry. Parchment is raked
frequently to ensure even
drying. It takes approximately
20 to 25 days for parchment to
dry.

View full details