Pedro Nel Salazar Mango Coconut Co-ferment

Summary

A co-ferment microlot from 2nd generation coffee grower Pedro Nel Salazar of Finca Sicilia in Quimbaya, Quindío, Colombia. The Caturra variety was grown at 1500 meters elevation and processed using a carbonic honey method with mango and coconut co-fermentation. The process involved pre-fermentation, carbonic maceration, lactic acid bacteria inoculation with dehydrated coconut, fresh mango, and allulose sugar, followed by a dark honey depulping and extended maceration. Flavour notes include pina colada (coconut and pineapple), mango, vanilla custard, and tropical florals. Body is silky with bright acidity.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Pedro Nel Salazar | Finca Sicilia

Altitude

1500 m.a.s.l

Variety

Caturra

Notes

Mango, Coconut, Vanilla, Floral, Pineapple

The roaster

JBC Coffee Roasters

JBC Coffee Roasters is a specialty coffee roaster based in Wisconsin, dropping single origins that sound like candy—think Wilton Benitez Orange Bourbon Colombi…