Mango Smoothie is a Colombian decaf coffee from the Canadian roaster September Coffee that surprises the palate with its richness and tropical depth. The creamy sweetness of a mango lassi naturally blends with the juicy freshness of pineapple, complemented by the sparkling, slightly citrusy acidity of mandarin, which beautifully brightens the entire profile. The body is unusually creamy and rich, the finish long and sweet, resulting in a cup that demands to be savored slowly and without haste.
Behind this coffee is Alex Bermudez and his team from the Colombian farmFinca El Paraiso in the Cauca region. Alex and his family are considered true masters of processing in the coffee world, and not by chance. Instead of standard anaerobic fermentation tanks, they work with precise “bioreactors,” in which they carefully monitor every parameter from time and temperature to pH, sugar content, and microbial load. The farm is located at an altitude of 1,930 meters above sea level, where the cool climate and precise approach to fermentation together create conditions for coffee that would be difficult to produce without such care.
This lot undergoes a unique combination of processing methods that sets it apart from standard decaffeinated coffees. The Castillo variety cherries are first subjected to a semi-washed cultivation process using Saccharomyces cerevisiae yeast, which develops complex flavor compounds within the bean. This is followed by the actual decaffeination process using ethyl acetate derived from sugarcane, a gentle method that preserves the coffee’s natural character and does not alter its profile. The result is a decaffeinated coffee whose purity and richness rival those of caffeinated varieties.