Featured Coffee

MANDELA NATURAL

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
11,5 ha.

Rainfall
1,526 mm/year

Farm
La Esperanza

Process
Natural

Altitude
1.430-1.760 masl

Humidity
80-85%

Temperature
20C-23C

Cup Profile
Fragrance and aroma: tropical fruits, cherries and floral.
Taste and adftertaste: plums, white chocolate, delicate, peach, citric acidity and creamy body


Fermentation
​Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.

Drying
​Coffee is left for about 48 hours in silo (temperature aprox of 35C), it is then pass to solar dry for about 15 days.

>