Colombia - Rodrigo Sanchez - Mango Co-ferment - 8oz

Caturra purpura was selected for its versatility and high Brix concentration, providing an ideal environment for microorganisms like Lactobacillus and Saccharomyces cerevisiae, which are cultivated separately before being added to the coffee. In the Mango washed process, we combine 50% fresh fruit juice with 50% caramelized fruit to enhance sweetness and intensify flavor transfer. After an 8-day fermentation of the mother culture, the coffee cherries are processed, measuring Brix levels upon arrival. The cherries are floated to remove impurities and combined with 80 liters of the prepared fruit solution in sealed tanks, where they ferment for 180 hours. We maintain Brix levels above 6 and pH levels above 4 to ensure a balanced profile, allowing the fruit notes to complement, rather than overpower, the coffee's natural flavor. 

 Monteblanco farm, managed by the Sánchez family, is located at 1730 m.a.s.l. in the Samaria district of Palestina. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm, supporting diverse coffee varieties and producing unique sensory profiles.