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. What is our role as a roster? We just try not to screw it up!