COLOMBIA JUAN PUERTA MANGO

About This Coffee

Adventure-seekers, this one is for you! Juan introduced mangoes and single-chain sugars post-dry fermentation to create a sweet, juicy, and tropical cup. In plainer English, this coffee was processed with real mangoes. And the result is wow. You may expect a powerful mango flavor but it actually presents, to us, more similar to a peach, pineapple, and guava medley! And it is oh-so-so sweet. We cannot get enough. Devotees may recall we previously roasted a similar coffee from Juan - co-fermented with peaches. His star has only risen higher since then and he's a now a certified rockstar producer. For this one, Juan placed the coffee cherry in tanks for dry fermentation for three days. After de-pulping, the coffee is placed back in the tanks with sliced mangoes and sugars. The 'osmotic dehydration' process transfers the resulting solution ('mosto') into the coffee seed. Wild.