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 aftertaste: Flavor and residual to 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 35°C), it is then pass to solar dry for about 15 days.

