Coffee fermentation with fruit is simply in! Thanks to this experimental method, you can taste treasures like these bold mango beans roasted by Nomad from Barcelona. With each sip of this daring coffee from grower Rodrigo of the Monteblanco farm, you'll be transported to the picturesque town of Acevedo, known as Colombia’s coffee capital. On filter, you'll experience not only the unforgettable mango but also creamy caramel sweetness and tropical notes of passion fruit with a delicate electric acidity, as described by the roasters.
Rodrigo Sánchez Valencia is a third-generation coffee grower at the Monteblanco farm. His grandfather started growing coffee here several decades ago, and today, Rodrigo works to preserve the natural diversity and productivity of the farm. Finca Monteblanco is located near the Cueva de los Guacharos, one of 59 protected parks in Colombia. The Suaza River, which provides fresh water for coffee cultivation and processing, also flows nearby. Rodrigo grows varieties such as Caturra, Geisha, Pink Bourbon, and Pacamara.
At the start of the processing process, Rodrigo adds a mixture of Lactobacillus bacteria and 10 different types of yeasts to the cherries. Then, he adds fresh mango along with molasses, panela, or granulated sugar. The mixture is sealed and ferments for 8 days. Once this secret potion is ready, the coffee cherries are added to it and ferment for another 180 hours. After fermentation, the coffee is washed and laid out on parabolic beds for drying. The drying process takes about 25 days.
- Altitude: 1,730 meters above sea level
- Harvest: 2023