COLOMBIA JUAN PUERTA MANGO - WHOLESALE

About This Coffee

This is a wild one. Juan introduced peaches and single-chain sugars post-dry fermentation and honey processing. In plainer English, this coffee was processed with real peaches. After hand-selecting coffee cherries, they underwent washing before being sealed in tanks for 12 hours, forming a luscious liquid slurry known as mosto. This mosto was then combined with peaches and glucose syrup, reintroduced into the tanks for continued fermentation. Upon completion, the coffee was drained and rapidly dried to halt fermentation, followed by honey processing to retain some mucilage on the parchment. There is obviously plenty of peach here but we're getting a lot of other tropical fruit, especially pineapple. What are you tasting?