Monteblanco Mango

OriginColombia

ProcessCo-Fermentation, Natural

Summary

This specialty coffee from Finca Monteblanco in Acevedo, Huila, Colombia, is produced by third-generation coffee farmer Rodrigo Sanchez Valencia. Grown at 1730m altitude, the Caturra variety undergoes a natural co-fermentation process with mango, involving lactobacillus, saccharomyces, and cerevisiae bacteria, plus sugar-rich additions like molasses or panela. The fermentation lasts 8 days with the fruit mixture, followed by 180 hours of co-fermentation, then washed and dried on parabolic beds for 25-30 days. Flavour notes include mango, pineapple, coconut, and floral.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerRodrigo Sanchez Valencia

Altitude1730 m.a.s.l

VarietyCaturra

NotesMango, Coconut, Floral, Pineapple

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The roaster

KB Coffee Roasters is a Paris-based specialty coffee roaster that helped kickstart France's specialty scene. They opened one of the country's first specialty coffee shops in 2010, tucked between Pigalle and Montmartre with a terrace overlooking Sacré-Cœur, then started roasting their own beans in 2015. Their style? Coffees with punch—memorable single origins from Colombia, Peru, and Kenya that refuse to be forgotten. Today they run two Paris cafes—the original 9th spot and the sprawling Back In Black in the 11th, a 200m² space combining roastery, kitchen, and dangerously good pastries. Since 2021, a monthly subscription (no commitment, free delivery in France) keeps bags of their filter-ready beans showing up at your door. Team KB is chasing coffees you'll actually remember.

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