MANDELA NATURAL ANAEROBIC

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: Citrus flower, red wine, cocoa, and cherries.
Taste and aftertaste: Citrus flower, cherries in syrup, red wine, sweet chocolate, medium tartaric acidity, creamy body, and prolonged residual of prunes.

Fermentation

Cherries are selected during and after harvesting. The brix levels on the cherries are measure in order to put the most juicy cherries in the tank. Once set in the tanks, the lid is sealed to avoid the air intake and are left for 168 hours.

Drying

After fermentation, the coffee cherries are left 48 hours in mechanical dryers for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%.