Flavor Notes
Mango Ice Cream, Nectarine, Kiwi
Cup Characteristics
This coffee features a decadent, silky-smooth mango ice cream flavor. A velvety burst of a perfectly ripe nectarine adds its sweet and slightly tangy flair. The aftertaste is light and refreshing, enhanced by its crisp kiwi undertone. The result is a luscious and luxurious mouthfeel experience, reminiscent of an elegant dessert.
About the Producer
Felipe Trujillo comes from generations of producers of commodity-grade coffee in Antioquia. Desiring something different, he began his professional life as an engineer. However, years later, he decided to return to growing coffee, but still wanted to do something different and more exciting than the high-volume, low-quality coffee he was used to. He began to experiment with wild processing methods and higher quality varieties, eventually being considered a master of experimental processing methods such as a beer yeast inoculation, this unique anaerobic washed profile, and much more.
Process
Mango Co-Ferment
What is the Mango Co-Ferment Process Specific to this Coffee?
Hand-selected cherries are cleaned and floated to reveal the densest cherries for this specific process. After 12hours of fermentation, the cherries are depulped and are kept in a tank to start the malolactic fermentation. Mango pulp is then introduced to the tank for 72 hours of co-fermentation. The coffee is spread on sunbed driers for 2-3weeks until reaching 11% moisture.
Country of Origin: Colombia
Region: Antioquia
Farm: Ventolera
Varietals: Castillo
Elevation: 1950 MASL
Harvest: 2024
We roast and ship on Tuesdays, Wednesdays, and Thursdays.
Orders placed on Thursday (after 7am) may be roasted and shipped the following week.
