Farm: EL Renacer 

Region: Caldas, Colombia

Variety: Red Bourbon

Process: Co-Fermentation Mango

Altitude: 1400-1600 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Mango, Tropical Fruits

Flavor: Mango Lassi

Aftertaste: Dried Mango

Mouthfeel: Smooth and Round

Processing

This process begins with the development of a specialized fermentation culture designed to enhance the coffee’s flavor profile. A mother culture is first created using selected microorganisms, including Lactobacillus and Saccharomyces cerevisiae. From the mother culture, 80 liters are separated and enriched with mango and a natural sweetener such as panela or molasses.

The mango contributes distinct flavor characteristics, while the sweetener energizes microbial activity and adjusts the sugar content to match the degrees Brix of the coffee being processed. Before fermentation, the coffee cherries are floated in water to remove any defective or under ripe fruit.

The selected cherries are then pulped and placed into a sealed 200-liter fermentation tank. The prepared culture, previously fermented with mango, is added to the tank to initiate a 72-hour anaerobic fermentation process. Once fermentation is complete, the coffee is moved to drying beds. It is dried in direct sunlight for two to three days, then under shaded canopies for an additional eight days. Drying continues until the coffee reaches an optimal moisture level of 10 to 11 percent, ensuring quality, shelf stability, and a clean, expressive cup profile