Monteblanco Mango

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.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Rodrigo Sanchez Valencia

Altitude

1730 m.a.s.l

Variety

Caturra

Notes

Mango, Coconut, Floral, Pineapple

The roaster

KB

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 c…