EXP022: COCONUT / MANGO

ORIGIN

Colombia (Quindío)

PRODUCER

Pedro Nel Salazar + Edwin Noreña

VARIETAL

Caturra

PROCESSING

Coconut + Mango

$25.00 USD

Sale Sold out

Shipping calculated at checkout.

WHY THIS COFFEE?

It's back to our roots and vision with this one: wild, cutting-edge, pushing the envelope type coffee. EXP022 is a collaboration between Pedro Nel Salazar and Edwin Norena, showcasing what Colombian farmers can achieve when they come together: a wild coffee. This coffee presents with intense coconut, like the toasted kind in trail mix. We get mango in the sweetness and body and a subtle vanilla finish. This one is light: let it rest three weeks.

PROCESSING DETAILS

Pedro Nel Salazar began processing the coffee at Finca Sicilia with a brief pre-fermentation stage. He measured their sugar content at 18° Brix, then soaked them for two hours before placing them into a low-oxygen environment for 12 hours of fermentation.

The coffee was then transferred to Campo Hermoso, where Edwin Noreña continued the co-fermentation process. It started with a 48-hour carbonic maceration. The liquid byproduct from this stage (mossto) was then inoculated with lactic acid bacteria and combined with dehydrated coconut, fresh mango, and allulose (a low-cal sugar).

At the same time, the cherries were lightly depulped to achieve a dark honey level and subsequently immersed in the coconut-mango lactic solution for an additional 72 hours of maceration.

After fermentation, the coffee was removed from the tanks, drained without washing, and dried in a greenhouse alongside dehydrated pulp for approximately 10 days.